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Chinese Egg Tarts (Hong Kong Style)

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Egg tart or egg custard tart (called dan tat in Cantonese) is a type of pastry commonly found in England, Portugal, Hong Kong and many south east Asian countries. It has an external pastry crust with wobbly egg custard filling and baked. Egg tart is the much loved dim sum dessert not only in Hong Kong but is consumed in Chinese restaurants all over the world. Yum cha will not be complete without having a nice warm egg tart at the end of the meal.

Gluten Free Chinese Egg Tarts

There are two main types of pastry crust for egg tarts, the short crust pastry or puff pastry, customarily made with lard instead of butter or shortening. Both types of pastries are filled with egg custard that has more eggs and less cream than the English custard tarts. For my gluten free recipe, I adapted the short crust pastry version made with gluten free all-purpose baking flour, gluten free corn (maize) flour, xanthan gum, egg, icing sugar, salt and all vegan non-dairy buttery spread (Nuttelex Buttery). Then the tart shells are filled with egg custard made from eggs, rice milk, vanilla extract and caster sugar. These egg tarts are not only gluten free, they are also vegetarian,dairy free, soy free and nut free.

Chinese Egg Tarts

The egg tarts originated from Guangzhou in the 1920s in the Guangzhou province of China. It was introduced into Hong Kong during the 1940s. Egg tart is an adaptation of the English custard pie, it is a fusion of Cantonese and British cuisines. There are 3 basic types of egg tarts, the Hong Kong style egg tarts, Portuguese egg tarts (Pastel de nata) and coconut tarts. Nowadays, egg tarts come in many varieties, including chocolate tarts, ginger flavoured egg, honey eggs, green tea (matcha powder) flavoured tarts and many more.

Chinese Egg Tarts Hong Kong Style

Disclosure Statement: I am NOT paid by Nuttlelex or Orgran for this post!

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