Egg tart or dan tat is a delicious Hong Kong egg custard-based pastry that probably originated from Portuguese pastel de nata and English custard tart. In a large bowl, add the flour, salt, and 1 tablespoon of sugar. Mix in butter with a fork until it is in small crumbs.
In China, there are two kinds of egg tarts that are very popular. There’s the Portuguese egg tart which has a caramelized top and a thin layered crispy pastry shell. And then there’s the original, the Hong Kong egg tart that has a milder filling and a pastry crust that is flaky and crumbly.
Baked Chinese egg tarts can be reheated in the oven or toaster oven at 350 degrees F (176 degrees C) for about 5 to 7 minutes or just until toasty warm. Do not reheat pastries in the microwave or you will end up with a soggy puff pastry crust. In addition, you can reheat your egg tart in the air fryer.
Pour the Custard in Shells: Place the tart molds on a baking sheet that large enough for all of them. Pour the egg custard into the shells until it’s about ¾ full. Bake the Tarts: Transfer the baking sheet to the oven and bake for 25 to 30 minutes or until the tart rim turns golden brown and the egg custard is cooked through.