Hong Kong Egg Tarts (Dan Tat)

In a bowl, rub the chilled lard into the icing sugar until it resembles fine breadcrumbs — or pulse briefly in a food processor. Add the egg yolk and cold water and mix until the dough just comes together into a smooth, pliable ball. Do not overwork: stop the moment no dry flour remains. Wrap in cling film and refrigerate for 30 minutes. The lard must stay cold to create the characteristic shatteringly flaky texture — butter-based pastry will be softer and more crumbly.

Whisk the eggs, milk, caster sugar, vanilla, and salt together in a bowl until the sugar is fully dissolved. Strain the mixture through a fine-mesh sieve twice — this removes any coagulated egg protein and air bubbles that would create a pocked, uneven surface on the baked custard. The strained custard should look perfectly smooth and slightly golden. Let it rest for 10 minutes so surface bubbles dissipate.

Preheat the oven to 200 C (390 F). Roll the chilled dough to 3 mm thickness on a lightly floured surface. Cut rounds and press into 8 cm tart moulds, pressing up the sides evenly and trimming any overhang. Prick the bases lightly with a fork. Fill each shell to 80% capacity with the custard mixture — the custard expands slightly when it sets. Bake on the middle rack for 18 to 22 minutes. For the first 10 minutes, do not open the oven door or the custard will sink. The tarts are done when the pastry is golden and the custard is just set — it should still have a very slight wobble in the centre when nudged.