Hong Kong Egg Tarts (蛋挞) — Flaky Pastry with Silky Custard

Prep:60 min

Cook:60 min

Serves:2–4

Difficulty:Medium

Hong Kong egg tarts (蛋挞, dàn tà) are the crown jewel of dim sum desserts — a buttery, flaky puff pastry shell holding a quivering, silky smooth egg custard that's barely set. They're inspired by Portuguese pastéis de nata but evolved into something distinctly Hong Kong: less sweet, more eggy, with a paler, more delicate custard. Getting the custard perfectly smooth and barely set — with a slight jiggle in the centre when you remove them from the oven — is the mark of a great egg tart.

Egg tarts were introduced to Hong Kong from Macau's Portuguese influence in the 1940s. They're now one of the most iconic Hong Kong foods and a staple at every dim sum restaurant and bakery.

Ingredients

• Pastry: 200g puff pastry (store-bought is fine), or shortcrust: 150g flour, 100g cold butter, 30g sugar, 1 egg yolk, 2 tbsp water
• Custard: 3 eggs, 100g sugar, 200ml warm water, 100ml evaporated milk, 1 tsp vanilla extract

Instructions

1
If making pastry: rub cold butter into flour until breadcrumb texture. Add sugar, egg yolk, and water. Bring together into a dough. Chill 30 minutes.
2
Roll pastry to 3mm thickness. Cut circles and press into tart moulds, pushing up the sides evenly.
3
Make custard: dissolve sugar in warm water. Beat eggs gently (don't whip). Mix in sugar water, evaporated milk, and vanilla.
4
Strain custard through a fine sieve twice — this removes air bubbles for a smooth finish.
5
Fill each tart shell ¾ full with custard. Don't overfill — the custard puffs slightly.
6
Bake at 200°C for 18-20 minutes. The custard should be just set with a slight jiggle in the centre. The top should be smooth with no browning.

Pro Tips

💡Strain the custard twice — this is the secret to the perfectly smooth, bubble-free surface.
💡Don't overbake — the custard should jiggle slightly in the centre. It sets further as it cools.
💡Use evaporated milk, not fresh milk, for the authentic flavour — it gives a creamier, more concentrated taste.

Frequently Asked Questions

Puff pastry or shortcrust?

Both are traditional in Hong Kong. Puff pastry gives flaky layers; shortcrust gives a crumbly, cookie-like shell. Most dim sum restaurants use puff pastry.