📝 About This Recipe
A quintessential jewel of Cantonese dim sum, the Dan Tat features a shatteringly crisp, shortcrust pastry cradling a silky-smooth, vibrant yellow custard. Originating in Guangzhou and perfected in the tea houses of Hong Kong, these tarts offer a delicate balance of buttery richness and a light, floral sweetness. This recipe captures the nostalgic warmth of a fresh-baked tart that melts in your mouth with every elegant bite.
🥗 Ingredients
Buttery Shortcrust Pastry
- 200 grams All-purpose flour (sifted)
- 115 grams Unsalted butter (cold and cubed)
- 35 grams Powdered sugar (also known as icing sugar)
- 1/2 large Egg (beaten, at room temperature)
- 1/8 teaspoon Salt
- 1/4 teaspoon Vanilla extract (optional)
Silky Egg Custard Filling
- 2 pieces Large eggs (at room temperature)
- 150 milliliters Hot water (not boiling, around 80°C)
- 65 grams Granulated sugar
- 50 milliliters 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 the granulated sugar into the hot water. Stir until completely clear and set aside to cool to room temperature.
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2
In a large mixing bowl, whisk together the sifted flour, powdered sugar, and salt. Add the cold, cubed butter.
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3
Using your fingertips or a pastry cutter, 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-beaten egg and vanilla extract to the flour mixture. Gently knead until a smooth dough forms. Do not overwork the dough, or the crust will become tough.
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5
Wrap the dough in plastic wrap and flatten it into a disk. Refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up.
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6
While the dough rests, finish the custard. In a medium bowl, whisk the 2 eggs gently. Avoid creating too many air bubbles.
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7
Slowly pour the cooled sugar syrup and the evaporated milk into the eggs, whisking constantly but gently. Stir in the vanilla extract.
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8
Strain the custard mixture through a fine-mesh sieve twice. This is the secret to a glass-smooth finish. Set aside.
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9
Preheat your oven to 375°F (190°C). Lightly grease 12 tart molds.
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10
Roll out the chilled dough on a lightly floured surface to about 3-4mm thickness. Use a round fluted cutter to cut circles slightly larger than your tart molds.
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11
Press the dough circles gently into the molds, ensuring the pastry reaches the top edges. Prick the bottom lightly with a toothpick (optional).
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12
Place the tart shells on a baking tray. Carefully pour the custard into each shell until about 80-90% full.
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13
Bake in the lower rack of the oven for 15 minutes. Then, reduce the temperature to 325°F (160°C) and bake for another 10-15 minutes.
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14
The tarts are done when the custard has puffed up slightly and a toothpick can stand upright in the center. The crust should be light golden.
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15
Cool the tarts in the molds for 5-10 minutes before carefully unmolding. Serve warm for the best experience.
💡 Chef's Tips
Always strain your custard through a fine-mesh sieve; this removes egg chalazae and bubbles for a professional look. Ensure your butter is very cold when making the pastry to achieve that sought-after flaky texture. If the custard starts to puff up too much like a soufflé during baking, open the oven door slightly to let out heat; this prevents the surface from cracking. Do not over-whisk the eggs; you want to incorporate them, not create foam, as bubbles will ruin the smooth surface. Use tart molds with removable bottoms or aluminum tins for the most traditional presentation.
🍽️ Serving Suggestions
Serve warm alongside a pot of hot Jasmine or Pu-erh tea to cut through the richness. Pair with other dim sum classics like Har Gow (shrimp dumplings) for a complete brunch experience. Enjoy as a mid-afternoon snack with a Hong Kong-style milk tea. Dust very lightly with a pinch of nutmeg if you prefer a more British-influenced flavor profile. Store leftovers in the fridge and reheat in a toaster oven for 5 minutes to restore the crust's crispness.