Chinese · Dessert
Milk Tea Custard Tart
A Hong Kong bakery classic reimagined with a Taiwanese twist: crisp shortcrust shells cradle a silky egg custard infused with strong milk tea, striking the same balance of buttery pastry and wobbly, lightly sweet filling that makes dan tat so beloved, but with an extra layer of malty tea depth.
$1
25 minsPrep
20 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
263Calories
5.5gProtein
13.2gFat
30.2gCarbs
12.6gSugar
0.6gFiber
98mgSodium
127mgChol
7.5gSat Fat
127mgPotassium
76mgCalcium
1.3mgIron
0.4mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Dry Hard Cider
local
Milk Tea (Hong Kong Style)
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into sifted flour and 6g sugar until the mixture resembles coarse crumbs, then bind with iced water into a smooth dough.
2
Wrap the dough and chill for 20 minutes, then roll out and line two 8cm individual tart tins, trimming the edges neatly.
3
Prick the bases with a fork and blind-chill the shells in the fridge for 10 minutes while the oven heats to 190°C.
4
Dissolve the instant coffee powder in a teaspoon of hot water to mimic a strong black milk-tea base, then whisk it into the whole milk and evaporated milk.
5
Whisk the egg yolks with 14g sugar until pale, then slowly stream in the warm milk-tea mixture along with the vanilla extract, stirring gently to avoid bubbles.
6
Strain the custard through a fine sieve directly into the chilled tart shells to remove any lumps or froth.
7
Bake for 18-20 minutes until the pastry is golden and the custard is just set with a gentle wobble in the centre.
8
Cool the tarts in the tins for 10 minutes, then transfer to a wire rack and chill for at least 20 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour, sifted
- 22g22g Butter, cold, cubed
- 6g6g Sugar White
- 8g8g Water, iced
- 55g55g Whole Milk
- 20g20g Evaporated Milk
- 18g18g Egg Yolk, lightly beaten
- 14g14g Sugar White
- 1g1g Coffee Instant Powder, dissolved in hot water, strong black tea substitute
- 2g2g Vanilla Extract
