Dan tat
Hong Kong Egg Custard Tarts in Butter Pastry
Dan tat are small tarts with a flaky butter pastry and a smooth, just-set egg custard, a dim sum favourite.
The recipe makes about 16 tarts with a pastry of 250 g flour and 170 g butter folded and chilled, and a custard of sugar syrup, evaporated milk, eggs and vanilla strained smooth, baked at 190°C and then 180°C for 26 to 29 minutes.
Ingredients
For the pastry
- 250 g plain flour
- 1/8 tsp salt
- 170 g unsalted butter, slightly softened
- 2 tbsp cold water, plus up to 3 tsp if needed
For the custard
- 100 g granulated sugar
- 240 ml hot water
- 120 ml evaporated milk, at room temperature
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
Method
- Make the pastry Mix the flour and salt, cube the butter and work it into the flour until crumbly. Add the cold water and bring together; the dough will be dry at first. Chill for 20 minutes.
- Fold Roll into a rectangle of about 15 by 38 cm, fold into thirds, turn a quarter and repeat. Chill for 1 hour.
- Line the tins Roll to 5 mm thick, cut 10 cm circles and press into the tart tins.
- Make the custard Dissolve the sugar in the hot water and cool. Whisk the evaporated milk, eggs and vanilla, combine with the sugar water and strain through a fine sieve to remove bubbles.
- Bake Heat the oven to 190°C. Fill the shells three-quarters full and bake, lowering the oven to 180°C, for 26 to 29 minutes until the custard is set. Cool for at least 10 minutes before serving.
Food safety
Egg custard must be cooked until set. Hot tins and hot custard burn: use oven gloves. Chill leftovers and eat within 2 days.
Strain the custard twice for a smoother filling.