Bakery-Style Hong Kong Egg Tarts

⏱ 75 min · Serves 12

Flaky, buttery shortcrust shells cradling a wobbly, just-set golden custard — these dan tat taste like a Cheung Sha Wan bakery at 3pm, and they're far easier than they look.

Per serving: 222 kcal · 4.6g protein · 22.5g carbs · 12.8g fat

Ingredients

• 200g plain flour
• 115g cold unsalted butter, cubed
• 30g icing sugar
• 1 pinch salt
• 1 large egg yolk
• 1–2 tbsp ice-cold water
• 3 large eggs
• 90g caster sugar
• 180ml hot water
• 100ml evaporated milk
• 1 tsp vanilla extract (optional)

Method

1. Rub the butter into the flour, icing sugar and salt with your fingertips until it looks like coarse crumbs.
2. Mix in the egg yolk and 1 tbsp ice water, adding a splash more only if needed, then press into a disc. Wrap and chill 30 minutes.
3. Meanwhile, stir the caster sugar into the hot water until fully dissolved; leave to cool to lukewarm.
4. Beat the eggs lightly (don't froth them), then whisk in the sugar syrup, evaporated milk and vanilla. Strain twice through a fine sieve and skim off any bubbles.
5. Heat oven to 200C/180C fan. Divide dough into 12 balls and press each thinly into a fluted tart tin or muffin hole, pushing up slightly above the rim.
6. Pour custard into each shell to about 3mm below the top.
7. Bake 15–18 minutes, until the pastry is pale gold and the custard is puffed at the edges but still wobbles in the centre. A toothpick stood in the middle should stay upright.
8. Cool 10 minutes in the tins, then lift out and eat warm — the custard will sink slightly and stay silky.