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Daan Tat (Hong Kong-Style Egg Tart) Recipe
Ingredients (16)
- For The Butter Block:
- 1 1/3 cups (6 1/4 ounces/180g), spooned, all-purpose flour, such as King Arthur
- 16 tablespoons (2 sticks/226g) unsalted European-style butter, chilled and cut into 8 pieces (see note)
- For The Dough:
- 6 tablespoons (90ml) bottled or filtered water
- 1 large egg yolk (15g)
- 1 1/3 cups (6 1/4 ounces/180g), spooned, all-purpose flour, plus more for dusting
- 1 teaspoon (3g) Diamond Crystal kosher salt; if using table salt, use half as much by volume or the same weight
- For The Filling:
- 1/2 cup plus 2 tablespoons (150ml) water
- 1/2 cup (3 1/2 ounces/100g) sugar
- 1/4 cup (60ml) evaporated milk
- 2 large eggs (110g)
- 2 large egg yolks (30g)
- 1 teaspoon (5ml) vanilla extract
- 1/4 teaspoon (1g) Diamond Crystal kosher salt
Directions
Learn how to make this recipe at Serious Eats