Egg Tarts

Name: Egg Tarts
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 12 tart shells; 3 eggs; 200 ml evaporated milk; 80 g sugar; 100 ml hot water; 1 tsp vanilla

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Egg Tarts, or 'daan tat,' have their roots in Hong Kong's bustling bakeries, where they emerged as a beloved fusion of British custard tarts and Cantonese pastry traditions. Though widely available on the city streets, this home-cooked version captures the essence of Hong Kong's culinary ingenuity, marked by the careful, intuitive use of salt and a generous hand with fat. It's a dish that speaks to the everyday rhythms of Chinese family kitchens, where recipes are passed down through generations and adapted for intimate sharing.

The result is a delicate balance of buttery pastry and silky custard, with the richness of evaporated milk and the subtle aroma of vanilla. Each bite delivers a soft, creamy center encased in a flaky, golden shell, offering a gentle sweetness that lingers on the palate. Whether enjoyed as a mid-afternoon treat or a dessert, these tarts invite communal enjoyment, embodying the spirit of sharing that defines Chinese dining.

Ingredients

12tart shells
3eggs
200 mlevaporated milk
80 gsugar
100 mlhot water
1 tspvanilla

Method

Start by bringing your eggs to room temperature. This will ensure they mix smoothly with the other ingredients, creating a uniform custard. If your eggs are cold, you can place them in a bowl of warm water for a few minutes to gently warm them up.
In a small saucepan, combine 80 g of sugar with 100 ml of hot water. Stir until the sugar is completely dissolved, forming a clear syrup. Allow the syrup to cool slightly before using it in the next step, as this will help prevent the eggs from cooking prematurely when mixed.
Crack the 3 eggs into a mixing bowl and beat them gently until the yolks and whites are fully combined. Add the cooled sugar syrup, 200 ml of evaporated milk, and 1 tsp of vanilla to the eggs. Whisk the mixture until it is smooth and well-blended, ensuring there are no streaks of egg or milk visible.
Preheat your oven to 180°C (350°F) to prepare for baking the tarts. Arrange 12 tart shells on a baking tray, ensuring they are evenly spaced for uniform cooking. Pour the egg mixture into each tart shell, filling them nearly to the brim but ensuring no overflow.
Carefully transfer the baking tray to the preheated oven. Bake the tarts for approximately 20-25 minutes, or until the custard is set. You will know they are done when the custard has a slight jiggle in the center, and the tops are a light golden color.
Remove the tarts from the oven and allow them to cool slightly on a wire rack. This will help the custard set further and make it easier to remove the tarts from their shells without breaking. Serve the egg tarts warm, as this is when their texture is at its most delicate and the flavors are most pronounced.