Dan Tat (Egg Tarts)

Instructions

1. 1

   Make the Crust: In a food processor, pulse the flour and cold cubed butter until the mixture resembles coarse meal. Add 1-2 tbsp of ice water and pulse until a dough forms. Wrap and chill in the fridge for 30 minutes.

2. 2

   Make the Syrup: In a measuring cup, dissolve the granulated sugar in the hot water. Let it cool to room temperature.

3. 3

   Make the Custard: In a bowl, whisk the eggs thoroughly. Pour in the cooled sugar syrup, evaporated milk, and vanilla extract. Strain the entire mixture through a fine-mesh sieve twice to ensure a silky-smooth custard without bubbles.

4. 4

   Shape the Tarts: Roll out the chilled dough to a 1/8-inch thickness. Cut out circles and press them gently into small tart tins, ensuring an even thickness.

5. 5

   Fill: Carefully pour the strained custard mixture into the tart shells, filling them about 80% full to prevent overflowing.

6. 6

   Bake: Bake in a preheated oven at 400°F (200°C) for 12-15 minutes until the edges of the pastry are golden. Then reduce the heat to 350°F (175°C) and bake for another 10 minutes until the custard is just set and slightly jiggly in the center. Serve warm.