Egg Tarts (Dan Tat)

Prep time: 30 minutes

Cook time: 20 minutes

Total time: 1 hour 20 minutes (includes chilling)

Servings: 12 tarts

Country of Origin

China (Guangdong / Hong Kong)

Description

A legendary dim sum pastry featuring a multi-layered, shatteringly crisp puff pastry crust holding a vibrant, ultra-glossy egg custard core. Unlike British custard tarts, it contains no cream or nutmeg, resulting in a clean, intensely egg-forward sweetness.

Presentation & How It's Eaten

Served warm straight out of the baking tins. Pick them up gently with your fingers to prevent the delicate, flaky shell from collapsing.

Ingredients

The Flaky Shell:

• 200g all-purpose flour

• 150g unsalted butter (cold, cubed)

• 1/4 tsp salt

• 45ml ice-cold water

The Egg Custard:

• 3 large eggs

• 70g granulated sugar

• 150ml hot water

• 50ml evaporated milk

• 1/2 tsp vanilla extract

Step-by-Step Directions

1. Prepare Syrup: Dissolve the sugar entirely into the hot water. Set it aside to cool down completely to room temperature.

2. Make Pastry: Rub the cold butter cubes into the flour and salt using your fingers until it resembles coarse breadcrumbs. Pour in the ice water 1 tablespoon at a time, mixing until a rough dough forms. Wrap in plastic and chill for 30 minutes.

3. Roll and Cut: Roll the dough out thin on a floured surface. Cut into 12 circular rounds using a fluted cookie cutter. Gently press each round into a tart mold, flattening the bottom and pushing the pastry up the fluted sides. Chill the shells while making the filling.

4. Mix Custard: Whisk the eggs thoroughly but gently (try not to create air bubbles). Whisk in the cooled sugar syrup, evaporated milk, and vanilla extract.

5. Strain: Pass the raw custard through a fine-mesh sieve twice to remove all unblended egg strands. This ensures a glass-smooth finish.

6. Bake: Pour the custard carefully into the chilled tart shells, filling them 80% full. Bake in a preheated oven at 375°F (190°C) for 15 to 20 minutes until the pastry is golden-brown and the custard domes up slightly but does not puff completely.

Cooking Tips

• Preventing the Puff: If the custard starts expanding like a balloon in the oven, your heat is too high. Open the oven door slightly to lower the internal temperature; a puffed custard will collapse into a wrinkled, sad crater once cooled.

Nutrition Facts

(Estimated per tart)

• Calories: ~190 kcal

• Total Fat: 11g

• Saturated Fat: 7g

• Cholesterol: 65mg

• Sodium: 65mg

• Total Carbohydrates: 19g

• Protein: 4g