Egg tarts (Daan tart)

Egg tarts are a Western-influenced Cantonese dessert, which was first introduced into Hong Kong in the 1940s by chefs from southern China. The tart is filled with a soft, rich egg custard.

Daan tart (Egg tarts) Credit: Alana Dimou

• makes

  16

• prep

  30 minutes

• cook

  25 minutes

• difficulty

  Mid

Ingredients

• 75 g caster sugar
• 250 ml (1 cup) hot water
• 3 large eggs (70 g each), at room temperature
• 125 ml (½ cup) evaporated milk
• ½ tsp vanilla extract

Shortcrust pastry

• 60 g icing sugar
• 135 g unsalted butter, at room temperature
• 15 g beaten egg
• 200 g (1⅓ cups) plain flour
• 2½ tbsp milk powder

Resting time: 35 minutes

Instructions

1. Preheat the oven to 200°C. Lightly grease sixteen 5 cm round tart tins.
2. To make the pastry, place the icing sugar and butter in a mixing bowl. Using your fingertips, rub the sugar into the butter. Work in the egg, followed by the flour and milk powder until the mixture is just combined (try not to overwork the dough). Wrap in plastic wrap and rest for 5 minutes in the fridge.
3. Roll out the dough into a cylinder shape on a lightly floured surface. Divide the dough into sixteen pieces (about 25 g), roll each piece into a ball and gently press out into 7 cm rounds. Press the rounds into the prepared tins, pushing the dough slightly higher than the top edge. Place the tins on a tray, cover with plastic wrap and refrigerate for 30 minutes.
4. Place the sugar in a heatproof bowl, add the hot water and stir until the sugar has dissolved. Set aside to cool completely. In a separate bowl, lightly whisk the eggs, evaporated milk and vanilla – you just want to loosen the egg here so don't whisk too vigorously. Pour in the cooled sugar mixture and stir to combine, then gently strain through a fine sieve to get rid of any air bubbles.
5. Pour the custard into the tart shells until they are four-fifths full. Immediately place the tarts in the lower part of the oven (to help the pastry and custard cook at the same time) and bake for 15 minutes. Reduce the temperature to 180°C and cook for another 5–10 minutes until the filling is just set. Serve warm. The tarts are best eaten on the day they're made, but can be stored in an airtight container and eaten the next day.

 

Hong Kong Local by ArChan Chan, published by Smith Street Books (RRP $39.99). Photography by Alana Dimou.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.