Hong Kong egg tarts (Dan tat / găng shÌ dàntà) from The Woks of Life: Recipes to Know and Love from a Chinese American Family (page 31) by Bill Leung and Kaitlin Leung and Judy Leung and Sarah Leung

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ishie1013 on February 05, 2024

    I've been trying to leave my comfort zone for both baking and cooking, and with a strained egg mix and a handmade pastry tart, this definitely qualified. I was out of evaporated milk, made my own with whole milk, and was really worried the tarts wouldn't set, but they did! I used a mini muffin pan and minus the fluted edges (I didn't have a proper shaped cutter and used a wine glass), they both looked and tasted authentic. They're even more delicious the next day.

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