Ginger Egg Tarts

Keong Zap Dan Tat

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Preparation info

  • Makes


    • Difficulty


Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

  • About


Eggs 4
Water 300 ml
Sugar to taste
Ginger juice (see Note) to taste
First and second dough from Coconut Tarts 1 recipe each


  • Prepare first and second dough then combine as instructed.
  • Roll dough out into a 2-mm thick sheet. Use a 6-cm round cutter to cut out rounds from dough. Grease tart cases and press in dough circles.
  • Beat eggs with water, sugar and ginger juice. Strain mixture into a jug or teapot and pour into prepared tart cases.
  • Bake in a preheated oven at 250°C for 8–10 minutes.