Chinese

Dan Tat (Egg Tarts)

Name: Dan Tat (Egg Tarts)
Total time: 60 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: 1 cup All-purpose flour; 1/2 cup Cold unsalted butter (cubed); 3 Large eggs; 1/2 cup Hot water; 1/3 cup Granulated sugar; 1/4 cup Evaporated milk; 1/4 tsp Vanilla extract

A classic pastry featuring a flaky outer crust and a creamy, sweet egg custard center.

60 minutes

Serves 8

Dessert/Snack

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

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
Make the Syrup: In a measuring cup, dissolve the granulated sugar in the hot water. Let it cool to room temperature.
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
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
Fill: Carefully pour the strained custard mixture into the tart shells, filling them about 80% full to prevent overflowing.
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.

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