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