Egg Tarts (Dan Tat)

Dan Tat, or Chinese egg tarts, are a beloved dessert and snack that have roots in both Cantonese and Portuguese culinary traditions. These charming little tarts consist of a crispy, buttery pastry shell — either shortcrust or flaky puff pastry — filled with a smooth, silky egg custard that is just sweet enough to satisfy without being cloying. The custard is made from eggs, sugar, evaporated milk, and a touch of vanilla, then baked until set with a slight wobble in the center. When done right, the custard surface is perfectly smooth and lightly golden, while the pastry underneath remains crisp and crumbly. Egg tarts are best enjoyed warm, straight from the oven, when the contrast between the warm custard and flaky shell is at its peak. They are a staple at dim sum restaurants and bakeries across China and Hong Kong, often disappearing off the cart within minutes of arrival.