📝 About This Recipe
A crown jewel of the Cantonese dim sum tradition, these Dan Tat feature a shatteringly crisp, buttery shortcrust pastry cradling a mirror-smooth, sunshine-yellow custard. This recipe captures the nostalgic essence of a Hong Kong morning, balancing a delicate sweetness with the rich, comforting aroma of fresh eggs. Perfect for a leisurely brunch, these tarts offer a sublime contrast between the flaky shell and the silky, melt-in-your-mouth center.
🥗 Ingredients
Buttery Shortcrust Pastry
- 200 grams All-purpose flour (sifted)
- 110 grams Unsalted butter (cold, cut into small cubes)
- 35 grams Powdered sugar
- 1/2 large Egg (beaten (approx. 25g))
- 1/4 teaspoon Vanilla extract
- 1 pinch Salt
Silky Custard Filling
- 150 ml Hot water (not boiling, around 80°C)
- 70 grams Granulated sugar
- 2 pieces Large eggs (at room temperature)
- 50 ml Evaporated milk (provides the signature creamy texture)
- 1/2 teaspoon Vanilla extract
👨🍳 Instructions
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1
Prepare the sugar syrup for the custard by dissolving 70g of granulated sugar into 150ml of hot water. Stir until completely clear and set aside to cool to room temperature.
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2
In a large mixing bowl, combine the sifted flour, powdered sugar, and salt. Add the cold cubed butter.
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3
Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs with no large lumps remaining.
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4
Add the half-egg and vanilla extract to the flour mixture. Gently fold and press until a dough forms. Do not overwork the dough; stop as soon as it holds together.
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5
Wrap the dough in plastic wrap, flatten it into a disk, and refrigerate for at least 30 minutes to rest the gluten and chill the butter.
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6
While the dough rests, finish the custard. In a medium bowl, whisk 2 eggs and the evaporated milk together gently. Avoid creating too many air bubbles.
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7
Slowly pour the cooled sugar syrup into the egg mixture while whisking gently. Stir in the vanilla extract.
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8
Strain the custard through a fine-mesh sieve at least twice. This is the secret to a perfectly smooth, glass-like finish. Set aside.
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9
Preheat your oven to 200°C (400°F). Lightly grease 12 tart molds.
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10
Roll out the chilled dough on a lightly floured surface to about 3mm thickness. Use a round fluted cutter slightly larger than your tart molds to cut out 12 circles.
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11
Gently press each dough circle into the molds, ensuring the pastry reaches the top edge. Prick the bottoms lightly with a fork.
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12
Pour the custard into the tart shells until they are about 80-90% full. Be careful not to spill custard on the edges of the pastry, as this will prevent rising.
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13
Place the tarts on the lowest rack of the oven. Bake at 200°C for 10-12 minutes until the edges are slightly golden, then reduce heat to 180°C (350°F).
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14
Bake for another 10-15 minutes. If the custard starts to puff up like a balloon, open the oven door slightly to let out heat—you want it to set without rising too much.
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15
Test doneness by inserting a toothpick into the center; if it stands upright, they are done. Cool in the molds for 10 minutes before carefully de-molding.
💡 Chef's Tips
Always strain your custard through a fine sieve to remove the chalazae and air bubbles for a mirror-like finish. Use cold butter and handle the dough as little as possible to ensure a flaky, shortcrust texture rather than a tough one. If the custard domes up significantly during baking, your oven is too hot; lower the temperature immediately to prevent the custard from cracking. Evaporated milk is the traditional ingredient for Hong Kong style tarts; substituting with heavy cream makes it more like a Portuguese tart, while regular milk results in a less rich flavor.
🍽️ Serving Suggestions
Pair with a hot cup of Hong Kong Style Milk Tea or a strong Oolong tea to cut through the richness. Serve as part of a dim sum spread alongside savory items like Siu Mai or Har Gow. Enjoy while warm for the best contrast between the crisp pastry and the soft custard. Dust lightly with a tiny pinch of nutmeg if you prefer a more British-influenced flavor profile.