Dessert

Hong Kong Egg Tarts

Name: Hong Kong Egg Tarts
Total time: 1h30m
Yield: 12 servings
Cuisine: China
Ingredients: Crust: 250g flour, 150g lard, 40g sugar, 1 egg yolk, 2 tbsp water; Custard: 4 eggs, 200ml milk, 100ml water, 100g sugar, 1 tsp vanilla

Dan tat — flaky lard shortcrust cases holding a bright, quivering egg custard.

1h30m 12 servings Medium

Ingredients

• Crust: 250g flour, 150g lard, 40g sugar, 1 egg yolk, 2 tbsp water
• Custard: 4 eggs, 200ml milk, 100ml water, 100g sugar, 1 tsp vanilla

Method

Step 1 of 425%

Rub lard into flour and sugar; add yolk and water; chill 30 min.

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1
Rub lard into flour and sugar; add yolk and water; chill 30 min.
2
Press into 12 tart tins.
3
Whisk custard; strain and fill shells three-quarters full.
4
Bake 200°C 15 min then 180°C 10 min until just set.