Chinese Dan Tat (Egg Tarts) Recipe
Dan Tat, also known as Chinese egg tarts, are small pastries filled with a smooth egg custard. Originating in China, they are beloved both in China and in Chinese communities worldwide. Traditionally enjoyed with Chinese tea, these tarts are made with simple ingredients like flour, butter, sugar, eggs, custard, and milk.
Ingredients
- 1 1/2 cups All-purpose flour
- 1/2 cup Cold butter (cubed)
- 4 tbsp Iced water
- 2 tbsp Sugar
- 3 Eggs
- 1/2 cup Sugar
- 1 cup Evaporated milk
- 1 tsp Vanilla extract
Instructions
- In a bowl, combine the flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the iced water, mixing until the dough comes together.
- Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and cut into circles to fit a muffin tin. Press the dough into the tin and trim any excess.
- In another bowl, whisk the eggs and sugar until well combined. Stir in the evaporated milk and vanilla extract.
- Pour the custard mixture into the pastry shells, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the custard is set and the pastry is golden brown.
- Allow the Dan Tat to cool before serving.
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