A Very Big Egg Tart (Dai Daan Tat)

sometimes bigger is better.

I’ve always been more of cake over pie person. The only exception is my family’s banana cream pie and Cantonese egg tarts. You’ll most likely run into these little eggy pastries at Chinese bakeries or at dim sum. When they are warm and extra flaky I can easily polish off three of them without thinking twice. I have a great recipe for classic egg tarts (and Macau style ones, too) in my cookbook, Mooncakes and Milk Bread! But for Thanksgiving this year, I thought to myself , “why can’t we have just one very big egg tart?”

Thanksgiving is already a stressful time and I will not ask you to make 12 individual mini tarts and your own puff pastry (if you want to do that and have the time to, I support you!). This recipe utilizes store bought puff pastry for ease and the filling is truly very simple to make. The most complicated thing you have to do is dissolve some sugar in water for the syrup. The big tart is the equivalent of like 24 egg tarts but so much more efficient to make. It does take some time to bake in the oven so the eggs set evenly with a silky texture, but you can optimize your oven schedule by baking this a day or two before because it eats great at room temperature or chilled from the fridge.

I feel like this is going to be a recipe I’m going to make for Thanksgiving every single year. The custard is sooooo smooth with a beautifully shiny and sunny top that will make you smile. A big egg tart definitely deserve a spot on your Thanksgiving dessert table!

Looking for More Thanksgiving Recipes?

here are some of my favorites!

Garlic Chive Butter Mashed Potatoes

Miso Mushroom Scalloped Potatoes

Red Curry Glazed Carrots

Sweet Potato and Rosemary Milk Bread Rolls

Big Egg Tart

serves 8 to 10

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1 1/4 cups (300g) water

1 cup (200g) granulated sugar

1 lb or sheet of store-bought puff pastry, defrosted

4 large eggs 

2 egg yolks

3/4 cup (180g) milk

1 teaspoon vanilla extract

Make the syrup: In a medium saucepan, combine water and sugar. Heat over medium heat and whisk until the sugar melts. Bring to a simmer and continue to simmer until the syrup slightly thickends, 3 to 4 minutes. Turn off the heat and allow the syrup to cool until just warm or room temperature, about 25 minutes.

Par-bake the tart shell: Preheat the oven to 400 degrees and set a 9-inch tart pan with a removable bottom on a sheet pan. On a lightly floured surface, roll out the puff pastry until you have a 12-inch square. Cut a 12-inch round out of the puff pastry and transfer it to the tart pan. Center the pastry on the pan and then gently press the pastry into the pan, making sure to press out any air bubbles. The pastry should extend above the rim of the tart pan by about 3/4”. Press a sheet of parchment paper into the pastry and fill with pie weights, rice, or beans. Bake in the oven until the pastry is lightly golden brown, 15 to 18 minutes.

While the tart shell is baking, finish the filling: In a large mixing bowl, whisk to combine eggs, egg yolk, milk, and vanilla. Once the syrup has had time to cool down, slowly pour it into the egg mixture while simultaneously whisking. For an extra smooth filling, strain the mixture by pouring the filling through a fine mesh sieve and into another bowl. Otherwise, skip straining and pour directly into the tart shell.

Fill and bake the tart: Once the tart shell is lightly golden brown, take out the oven and remove the weights. Reduce the oven heat to 350 degrees. Immediately pour the filling into the tart shell (you want to do this while the tart shell is hot) and place the tart back into the oven. Bake until the filling is slightly puffy with a very gentle jiggle, 50 to 60 minutes.

Let the tart rest: Set the sheet pan on a wire rack and allow the tart to cool, about 1 hour, before removing from the pan. If the shell seems like it is stuck to the pastry in some piece, take a paring knife and loosen the edges. Set the tart on a sturdy bowl or cup and gently loosen the rim of the pan and then remove. Transfer the tart on to the wire rack to continue cooling and allow the custard to set, another 1 hour. Serve immediately at room temperature or chill in the fridge covered for up to 4 days before serving. You can warm the tart back up by placing it in a 300 degree oven for 10 minutes.