RECIPE | Mini Hong Kong Egg Tarts (蛋塔)

*12/11/2013: I've made some changes to the custard recipe. It turned out sooo much eggier! :D

I personally am not a fan of Dim Sum or Yum Cha (the Chinese version of teatime and finger foods) since there's never anything that I like to eat...with the only highlight being the desserts. What I look forward to most is the Hong Kong Egg Tarts, or Dan Tat in Cantonese, that's basically a tart filled with egg custard.

The thing that annoys me most about restaurant egg tarts is that the traditional crispy flaky crust (reminiscent of puff pastry) makes eating them so messy...and also the fact that one order only gives you about three tiny tarts (four if you're lucky) for you to share with your whole table...boo.

So I resolved to find a good egg tart recipe so I can make a whole pan for myself. It was super difficult to find one since there aren't a whole lot of English-blogs specializing in Asian desserts, but I stumbled upon this video by DessertzHouse for egg tarts with a butter crust (no flakies!) and I tweaked the recipe a bit to even out the ratio of custard to crust. It was actually a lot harder than I thought, but the yummy result is definitely worth the effort :)