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Matcha Dan Tat (Cantonese Egg Tarts)

Matcha Dan Tat (Cantonese Egg Tarts)

New year, new recipe from our favorite Brooklyn-based pastry chef, Tiff Bryant! See below for their Matcha Dan Tat recipe and be sure to catch their Matcha Latte Cupcake recipe for more!  

"I grew up spending weekend mornings at dim sum parlors filled with carts filled with steaming hot dishes like baked barbeque pork buns and steamed shrimp dumplings encased in a crystal clear wrapping. I loved to finish the meal with dan tat, little tarts that fit in the size of your hand, with a crispy crust and a warm rich custard filling. To this day, I love to stop at my favorite bakery in Chinatown to stop for a quick afternoon snack. This recipe gives this afternoon snack an additional boost with MatchaBar culinary grade matcha." – Tiff Bryant 

To keep up with Tiff or for more recipes, follow @intifferent on Instagram! 



  • 60 g confectioner’s sugar 
  • 135 g room temperature butter 
  • 15 g egg, beaten 
  • 200 g (1 ⅓ cups) flour 
  • 2.5 tbsp milk powder 


  • 70 g granulated sugar 
  • 2 tsp MatchaBar culinary grade matcha 
  • 1 cup hot water 
  • 2 high quality eggs 
  • ½ cup evaporated milk 
  • ½ teaspoon vanilla extract (?) 


  • 16 2 inch tart molds 
  • Food processor (optional) 


Using a food processor, pulse confectioner’s sugar and butter just until no dry spots remain. Add in the egg and pulse until just blended. Save the rest of the beaten egg to add to the custard later. Add the flour and milk powder and mix until no dry spots remain. Do not overmix - the dough will look crumbly but come together when you squeeze it. (Note - if you don’t have a food processor, you can mix everything by hand). Cover and chill the dough for 5 minutes. Lay 16 2 inch tart molds on a tray and lightly grease them. Roll the dough into a cylinder and divide evenly into 16 pieces. Round each piece into a ball, flatten gently with your palms, and press evenly into the tart molds. Chill for at least 30 minutes. 

Preheat your oven to 400F and adjust a rack to the lower part of the oven. Mix sugar, matcha, and hot water and mix until dissolved. Allow to cool completely, and steep for at least 15 minutes. Mix the beaten egg previously set aside with two eggs, evaporated milk and vanilla just until combined and the eggs are blended, then add the sugar matcha mixture. Strain through a fine mesh sieve to get rid of lumps and air bubbles. 

Pour the custard mixture into the tart shells, about four-fifths full, and bake for 15 minutes. Reduce the temperature to 350F and bake for an additional 5 minutes - the filling should be just set.

Serve warm and eat immediately! It can also keep an additional day when stored in an airtight container.


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