Green Tea Egg Tarts & Lights


If you don’t know by now, I love making egg tarts. Yea I’m not that I barely can say egg tart (Dan Tat) in Cantonese…but that doesn’t mean I can’t TRY to make it. I’ve had far too many failed attempts at this popular Hong Kong dessert but this recipe is not too bad. If you’re the one who likes the flaky crust, I’m sorry but that recipe will come soon. Making a flaky crust is so much more labor intensive than this cookie crust. Try doubling the amount of time! Ya, no bueno. Even just for this recipe, I finally got to use my nifty new measuring cup that measures things by weight! I didn’t have to convert so many measurements and it saved a lot of time, but it still is kind of a pain. That’s what us Americans get for wanting to make everything in cups, instead of grams.

This recipe can be made the same way into the original egg tarts. Just leave out the green tea powder if you’re a little bit freaked out by the green goblin mess. Yea, I got a lot of weird looks from my family when they first saw what I was making. Everything from “that looks like boogers” to “what…..what the heck is that?!” and “Grandma ain’t gonna like those.” Hence, the reason why I ended making the normal tarts too. Well if you’re up for it, try these bad boys out and you won’t be disappointed. It’s the most you can do when you’re missing HK and aren’t going back anytime soon. Although I would say mine don’t come even CLOSE to the HK street bakery ones. IMG_1852IMG_1870IMG_1895 IMG_1873


Source: adapted from Kitchen Tigress
(Recipe for 24 mini tarts)
Custard Filling

  • 5 eggs
  • 160 g sugar
  • 480 ml milk
  • 1.5 tbls green tea powder mixed with 1 tbls of hot water, dissolved
  • 1¼ tsp vanilla extract

Tart Shells

  • 125 g salted butter, softened
  • 60 g icing sugar, sifted
  • 1 tbls green tea powder
  • 1 egg
  • 1 tsp vanilla extract
  • 210 g plain flour

To make tart filling, whisk sugar with eggs until the sugar has dissolved. Take green tea powder and hot water and mix together until dissolved. Add into egg mixture. Add milk and vanilla extract. Whisk till evenly mixed. Run the mixture through a sieve about 2 times to get rid of all of the lumps.

To make tart dough, mix butter and icing sugar till smooth. Add green tea powder. Add egg white, yolk and vanilla extract. Mix till well combined. If dough is sticky, sprinkle with flour 1 tsp at a time and mix through. If dough is dry and crumbly, sprinkle with water instead 1 tsp at a time. Place dough in freezer till just firm, spread out to cool down faster. This should take 10 minutes or so. When lining tart molds, remove dough from freezer ¼ portion at a time. I used a mini muffin pan. But I also ended up having some extra dough and filling so I made 4 regular sized tarts as well.

To line tart molds, smooth 2 plastic sheets so that there are no folds. Roll dough into a ball. Place ball between plastic sheets. Press evenly with a rolling pin. Remove top plastic sheet. Form dough into mold and trim off the excess. You can make the dough as thin or thick as you’d like!

To bake tart shells, preheat oven to 300°F. Prick the tarts with a fork a couple of times to prevent it from puffing up. Place shells on baking tray. Bake 10 minutes in middle of oven. Increase temperature to 350°F. Continue baking till slightly brown, another 5 minutes or so. Remove from oven. Leave on wire rack to cool down completely.

To bake tarts, preheat oven to 330°F. If you want to line your baking tray with foil, it should be shiny side down. Pour custard into shells, almost to the top, but not too much or else it will spill over! Bake 10 minutes in bottom of oven. Reduce temperature to 300°F. Move tray to middle of oven. Top up filling to make up for evaporation. Bake till custard is just slightly wobbly in the middle when shaken, another 10 minutes or so. If custard puffs up during last few minutes but is still too watery in the middle, remove tarts from oven to cool down till custard subsides, then continue baking. Watch custard closely towards the end to make sure it doesn’t overcook.

“In the midst of a crooked and perverse nation, among whom ye shine as lights in the world.”
Philippians 2:15

We use lights to make manifest. A Christian man should so shine in his life, that a person could not live with him a week without knowing the gospel. His conversation should be such that all who are about him should clearly perceive whose he is, and whom he serves; and should see the image of Jesus reflected in his daily actions. Lights are intended for guidance. We are to help those around us who are in the dark. We are to hold forth to them the Word of life. We are to point sinners to the Saviour, and the weary to a divine resting-place. Men sometimes read their Bibles, and fail to understand them; we should be ready, like Philip, to instruct the inquirer in the meaning of God’s Word, the way of salvation, and the life of godliness. Lights are also used for warning. On our rocks and shoals a light-house is sure to be erected. Christian men should know that there are many false lights shown everywhere in the world, and therefore the right light is needed. The wreckers of Satan are always abroad, tempting the ungodly to sin under the name of pleasure; they hoist the wrong light, be it ours to put up the true light upon every dangerous rock, to point out every sin, and tell what it leads to, that so we may be clear of the blood of all men, shining as lights in the world. Lights also have a very cheering influence, and so have Christians. A Christian ought to be a comforter, with kind words on his lips, and sympathy in his heart; he should carry sunshine wherever he goes, and diffuse happiness around him.

Gracious Spirit dwell with me;

I myself would gracious be,

And with words that help and heal

Would thy life in mine reveal,

And with actions bold and meek

Would for Christ my Saviour speak.



2 thoughts on “Green Tea Egg Tarts & Lights

  1. I have just made these and they were absolutely divine!
    I added some dark chocolate drizzle on it for a more WOW effect.
    Thank you!

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