Gluten and Dairy Free Dun Tat (Chinese Egg Tarts)

serves / makes 4
30 prep time
30 mins cooking time


A simple easy to make Chinese Egg Tart




For the pastry:

  • 125g gluten free plain flour
  • 1 teaspoons xanthan gum
  • 30g icing sugar
  • 50g dairy free spread
  • 1 egg yolk
  • 3 tablespoons ice cold water

For the filling:

  • 45g caster sugar
  • 270ml water
  • 1 teaspoon vanilla extract
  • 4 egg yolks, beaten
  • 90ml dairy free milk
  • pinch of cinnamon, for decorating


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To make the pastry:

  • Combine the gluten free flour, xanthan gum and icing sugar in a large bowl
  • Rub in the dairy free spread until it resembles breadcrumbs
  • Mix in the egg yolk and water until the dough forms a ball
  • Wrap in cling film and chill in the fridge for 30 minutes
  • Preheat the oven to 180 oC
  • Roll out the pastry and line four individual tart tins with the pastry sheet
  • Bake the pastry blind (weighed down with baking beans) for ten minutes
  • Remove the beans

To make the filling:

  • In a medium sized saucepan bring the sugar and water to the boil
  • Allow to cool to room temperature
  • Beat in the egg yolks, milk and vanilla extract
  • Pour into the tart cases
  • Bake in the centre of the oven for 20 minutes
  • Remove from the oven and allow to cool
  • Dust with ground cinnamon

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