Want a Filipino style egg tart? Find it here.
Egg tart was introduced to Hong Kong as a kind of “dim sum” (snack) during the 1940s. Basically, egg tart or egg custard tart (commonly romanized as dan taht) is a kind of custard tart found in Portugal, England, Hong Kong, and various Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked. That simple. But this simplicity brings out such heavenly treat.
Nowadays, egg tarts come in all kind of flavors such as milk tarts, honey-egg tarts, ginger-flavored egg tarts, chocolate egg tarts, green-tea-flavored egg tarts, and even bird’s nest tarts. Despite these flavorings, the original egg tart will still be the best. In this recipe, you can bake according to your preference. You can reduce the sugar used on the crust and the filling to fit your taste. If you want, can add more sugar to the filling. Oops. Do not worry about some leftovers. You can put them in the refrigerator for later use.
Ready? Bring out smiles on people by serving these special, homemade tarts. What is more delicious than something that is baked and made with the heart? Enjoy!
- 1 cup confectioners’ sugar
- 3 cups cake flour
- 1 cup butter
- 1 egg, beaten
- 1 dash vanilla extract
- 2/3 cup white sugar
- 1 1/2 cups water
- 9 eggs, beaten
- 1 dash vanilla extract
- 1 cup evaporated milk
- In a mixing bowl, mix together the confectioners sugar and flour.
- Mix in butter with a fork until it is in small crumbs.
- Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist.
- Add more butter if it is too dry, or more flour, if the dough seems greasy.
- Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides.
- Use 2 fingers to shape the edge into an A shape.
- Preheat the oven to 450 degrees F or 230 degrees Celcius.
- Combine the white sugar and water in a medium saucepan, and bring to a boil.
- Cook until the sugar is dissolved, remove from heat and cool to room temperature.
- Strain the eggs through a sieve, and whisk into the sugar mixture.
- Stir in the evaporated milk and vanilla.
- Strain the filling through a sieve, and fill the tart shells.
- Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
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