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Also known as Hong Kong egg tarts (Dan Tat), these homemade, flaky puff pastry shells are filled with a slightly sweet, incredibly creamy egg custard. To take them up a notch, we crown them with a beautiful, edible, tangy plum rose!
If you’re seeking a lovely treat for Mother’s Day, a bridal shower, or an elegant afternoon tea, consider baking these charming floral tarts instead of opting for a fresh bouquet. Your guests will appreciate the effort and skill that went into creating a dessert that is not only visually stunning but also entirely edible.
The secret to the perfect Chinese egg tart is the crust. While you can certainly buy frozen puff pastry from the supermarket to save time, this recipe walks you through exactly how to laminate your own pastry dough from scratch to achieve those shatteringly crisp, buttery layers!
Why You’ll Love This Recipe
Authentic Flaky Crust: I am sharing my secret lamination technique for creating buttery layers in the pastry shell.
Silky Smooth Custard: By gently warming the milk and straining the egg mixture, you are guaranteed a custard filling that bakes up perfectly smooth with zero bubbles.
The “Wow” Factor: The addition of a thinly sliced, rolled plum creates a vibrant, tart rose that perfectly balances the sweet richness of the egg custard.
Ingredients You Will Need
Weighing your flour with a food scale is highly recommended for the pastry dough! If using measuring cups, remember to “fluff, scoop, and level” so you do not pack the flour.
For the Flaky Puff Pastry:
The Dry Mix: 2 ½ cups all-purpose flour, ¼ cup white sugar, and ¼ teaspoon salt.
The Fats: ½ cup lard (like Tenderflake, at room temperature) and ½ cup cold unsalted butter (sliced 0.5 cm thick for laminating).
The Liquid: 9 Tablespoons of ice-cold water.
For the Silky Egg Custard:
The Liquid Base: 1 cup evaporated milk and ¾ cup water.
The Sweetness: ½ cup white sugar and 1 envelope of vanilla sugar (or 2 teaspoons vanilla extract). (Pro-Tip: Vanilla sugar keeps the custard a brighter yellow!)
The Eggs: 2 large whole eggs and 3 large egg yolks (all at room temperature).
The Seasoning: ¼ teaspoon salt.
For the Plum Roses:
The Fruit: 3 ripe plums (halved, pitted, and sliced paper-thin).
The Tools: 48 small wooden toothpicks.
How to Make Chinese Egg Tarts (Dan Tat)
Phase 1: Make the Pastry Dough
In a large bowl, whisk together the flour, salt, and sugar. Add the room-temperature lard and use a pastry blender (or two butter knives) to cut the lard into the flour until it resembles coarse crumbs.
Add the ice water 2 Tablespoons at a time, kneading with your hands between additions until you have added exactly 9 Tablespoons.
The dough should be malleable enough to shape into a ball without being sticky. Wrap the dough ball tightly in plastic wrap and refrigerate for at least 2 to 4 hours (overnight is best!).
Phase 2: Laminate the Dough (The Flaky Layers!)
Work quickly! The butter and dough must remain cold to create flaky layers.
On a lightly floured surface, roll the chilled dough into an 8×15-inch rectangle.
Place 4 or 5 slices of the sliced, cold butter in the center of the rectangle. Fold the bottom third of the dough up and over the butter. Place the remaining butter slices on top of that fold, then fold the top third of the dough down over the center. (You now have a smaller, folded rectangle).
Dust your rolling pin with flour and roll the dough out into an 8×15-inch rectangle again.
Fold the dough in thirds one more time. (The more folds you create, the flakier your shell will be!) Roll the dough out to a final 8×15-inch rectangle with a thickness of 1 cm. If the dough feels sticky or warm, refrigerate it for 30 minutes before cutting.
Phase 3: Cut the Shells
The Golden Rule: Use a 4-inch round cookie cutter, press straight down into the dough. DO NOT twist the cutter! Twisting seals the edges of the dough and destroys the flaky layers you just built.
Lift the dough disc and use a tart tamper (or your fingers) to press it into a 3-inch egg tart mould. Repeat for the remaining moulds. Place the filled moulds onto a cookie sheet.
Phase 4: Make the Custard & Roses
The Custard: In a small saucepan over medium heat, stir together the evaporated milk, water, white sugar, vanilla sugar, and salt. Warm for 5 minutes just until the sugar dissolves. Do not boil! Let it cool for 10 minutes.
In a large bowl, whisk the whole eggs and egg yolks. Slowly pour the cooled milk mixture into the eggs while whisking constantly. Pour the entire custard through a fine-mesh strainer into a large measuring cup with a pour spout to remove any air bubbles.
The Roses: Take two paper-thin plum slices, overlap them slightly, and roll them tightly together into a rose shape. Insert two toothpicks in an “X” shape through the bottom to hold the petals together. Repeat to make 24 roses.
Phase 5: Assemble and Bake
Preheat your oven to 350°F (177°C).
Place one plum rose directly into the center of each tart mould, lightly pressing the toothpicks into the pastry base to keep it anchored.
Carefully pour the strained egg custard into the pastry shells, filling them only halfway. (The pastry will shrink slightly during baking, so leave at least 1 cm of overhang!)
Slowly transfer the cookie sheet to the middle rack of the oven. Bake for 26 minutes.
Remove from the oven and let cool for 10 minutes. Carefully pull the wooden toothpicks out of every tart. Slide the tarts out of their moulds onto a wire rack to finish cooling. Dust with icing sugar and serve warm or chilled!
💡Pro Tips for Perfect Dan Tat
Do Not Twist the Cookie Cutter: When cutting out your pastry circles, press the cutter straight down and pull it straight up. Twisting the cutter acts like glue, sealing the edges of the dough together and preventing the pastry from puffing up into those beautiful, distinct flaky layers.
How to Get a Brighter Yellow Custard: Some bakeries add yellow food colouring to their custard. To get that signature, rich, golden-yellow colour naturally, use Omega-3-enriched eggs! Their yolks are naturally much darker and more vibrant than standard eggs.
Keep Your Dough Cold: Lamination relies on cold butter, creating steam pockets in the oven. If your kitchen is hot, roll your dough on a marble cutting board, or simply pop the dough back into the fridge for 15 minutes anytime it starts to feel soft or sticky.
Complete the Dessert Table
Hosting a bridal shower, holiday party, or elegant afternoon tea? Serve these stunning Apple Rose cookies alongside these other treats!
Chinese Egg Tart with Plum Rose: Keep the beautiful floral pastry theme going! These traditional, creamy, and flaky egg tarts are topped with a stunning, vibrant plum rose, making them the absolute perfect companion to your apple rose cookies.
Simple Blood Orange Ricotta Cake: This bright, zesty, and incredibly moist Italian cake looks beautiful sitting next to a platter of delicate apple roses.
Boozy Maple Whiskey Cinnamon Rolls: Balance out the delicate, elegant fruit cookies with a tray of these massive, gooey, indulgent cinnamon rolls topped with candied bacon!
Frequently Asked Questions
I don’t have egg tart molds, what should I use instead?
A standard muffin pan is a reliable substitute for traditional egg tart moulds, though its deep, cylindrical walls will yield a different shape and require 3 to 4 extra minutes of baking time. While the shallow, fluted design of traditional moulds creates an iconic scalloped edge and a high crust-to-custard ratio, you can replicate this balance in a muffin tin by pressing the pastry evenly up the vertical sides and filling the cups only halfway. To ensure the best results and a clean release, grease the tin thoroughly and use a round cutter slightly larger than the muffin opening for consistent coverage.
How far in advance should I make my dough?
Puff pastry requires resting time so the gluten can relax and the lard/butter can firm up. If you skip the chill time, the pastry will shrink greatly in the oven and possibly spill your custard! Make the dough a minimum of 2 hours ahead of time.
Why use vanilla sugar instead of liquid extract?
Liquid vanilla extract is dark brown. Even a few teaspoons can slightly darken the colour of your delicate yellow custard. Vanilla sugar provides all the wonderful flavour while keeping the custard a bright, beautiful shade of yellow! Having said that, it is totally fine to use vanilla extract for its flavour.
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Chinese Egg Tarts (Dan Tat) with Edible Plum Roses
Mix the Pastry Dough: In a large bowl, mix the flour, salt, and sugar. Add the lard and cut it into the flour with a dough blender(or two butter knives) until it resembles coarse crumbs. Add the ice water 2 Tablespoons at a time, kneading with your hands until a total of 9 Tablespoons is incorporated. Shape the dough into a ball (it should not be sticky). Wrap tightly in plastic wrap and refrigerate for at least 2 hours (overnight is best).
Laminate the Pastry: On a lightly floured surface, roll the cold dough into an 8×15-inch rectangle. Place 4 or 5 slices of the cold butter in the center. Fold the bottom third of the dough up over the butter. Place the remaining butter slices on top of the fold, then fold the top third of the dough down. Dust with flour and roll the dough out into an 8×15-inch rectangle again. Fold the dough in thirds one more time. Roll the dough to a final 8×15-inch rectangle with a 1 cm thickness. (Refrigerate for 30 minutes if the dough feels soft).
Cut the Shells: Using a 4-inch round cookie cutter, press straight down into the dough. DO NOT twist the cutter! Lift the cut-out disc and press it into a 3-inch egg tart mould using a tart tamper or your fingers. Repeat for all moulds. Place the filled moulds on a baking sheet and refrigerate your shells while you work on the next step.
Make the Custard: In a small saucepan over medium heat, stir the evaporated milk, water, white sugar, vanilla sugar, and salt. Warm for 5 minutes just until the sugar dissolves (do not boil). Let cool for 10 minutes (this step is important to prevent the eggs from overcooking). In a large bowl, whisk the whole eggs and egg yolks. Slowly whisk the cooled milk mixture into the eggs. Pour the custard through a mesh strainer into a large measuring cup to remove air bubbles. Preheat the oven to 350°F (177°C).
Make the Plum Roses: Stack 2 thin plum slices parallel to each other and roll them tightly together. Insert 2 toothpicks in an "X" shape through the bottom to hold the rose together. Repeat to make 24 roses.
Assemble and Bake: Place a plum rose into the center of each tart mould, lightly pressing the toothpicks into the pastry base. Slowly pour the egg custard into the shells, filling them only halfway. (Leave 1 cm of pastry overhang as it will shrink). Repeat this until all moulds are decorated and filled. Carefully, transfer the tray to the middle oven rack and bake for 26 minutes. The egg center should be a little jiggly.
Cool and Serve: Remove from the oven and let cool for 10 minutes. Carefully remove all wooden toothpicks from each tart. Slide the egg tarts out of the moulds and onto a wire rack. You can place each egg tart into a cupcake liner for a little decorative 'oomph'. Serve warm or at room temperature. Dust with icing sugar before serving if you prefer!
How to Get a Brighter Yellow Custard: Some bakeries add yellow food colouring to their custard. To get that signature, rich, golden-yellow colour naturally, use Omega-3-enriched eggs! Their yolks are naturally much darker and more vibrant than standard eggs.
I don’t have egg tart moulds. What should I use instead?A standard muffin pan is a reliable substitute for traditional egg tart moulds, though its deep, cylindrical walls will yield a different shape and require 3 to 4 extra minutes of baking time. While the shallow, fluted design of traditional moulds creates an iconic scalloped edge and a high crust-to-custard ratio, you can replicate this balance in a muffin tin by pressing the pastry evenly up the vertical sides and filling the cups only halfway. To ensure the best results and a clean release, grease the tin thoroughly and use a round cutter slightly larger than the muffin opening for consistent coverage.How far in advance should I make my dough?Puff pastry requires resting time so the gluten can relax and the lard/butter can firm up. If you skip the chill time, the pastry will shrink greatly in the oven and possibly spill your custard! Make the dough a minimum of 2 hours ahead of time.Why use vanilla sugar instead of liquid extract?Liquid vanilla extract is dark brown. Even a few teaspoons can slightly darken the colour of your delicate yellow custard. Vanilla sugar provides all the wonderful flavour while keeping the custard a bright, beautiful shade of yellow! Having said that, it is totally fine to use vanilla extract for its flavour.
I don’t have egg tart moulds. What should I use instead?
A standard muffin pan is a reliable substitute for traditional egg tart moulds, though its deep, cylindrical walls will yield a different shape and require 3 to 4 extra minutes of baking time. While the shallow, fluted design of traditional moulds creates an iconic scalloped edge and a high crust-to-custard ratio, you can replicate this balance in a muffin tin by pressing the pastry evenly up the vertical sides and filling the cups only halfway. To ensure the best results and a clean release, grease the tin thoroughly and use a round cutter slightly larger than the muffin opening for consistent coverage.
How far in advance should I make my dough?
Puff pastry requires resting time so the gluten can relax and the lard/butter can firm up. If you skip the chill time, the pastry will shrink greatly in the oven and possibly spill your custard! Make the dough a minimum of 2 hours ahead of time.
Why use vanilla sugar instead of liquid extract?
Liquid vanilla extract is dark brown. Even a few teaspoons can slightly darken the colour of your delicate yellow custard. Vanilla sugar provides all the wonderful flavour while keeping the custard a bright, beautiful shade of yellow! Having said that, it is totally fine to use vanilla extract for its flavour.
What a great idea with the plum!!! The crust was so flaky and had the perfect bite. Thank you for sharing this wonderful recipe.