Photograph of the finished Dan tat (Cantonese egg tarts)

China · Bánh trứng nướng Quảng Đông

Dan tat (Cantonese egg tarts)

1 hr Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 8.5 oz
  • Photograph of Unsalted butter Unsalted butter 4.9 oz
  • Photograph of Sugar Sugar 3.5 oz
  • Photograph of Chicken eggs Chicken eggs 6
  • Photograph of Fresh milk Fresh milk 1 cups
  • Photograph of Fresh cream Fresh cream ⅓ cup
  • Photograph of Vanilla Vanilla ¾ tsp
  • Photograph of Salt Salt 0.1 oz

Method

  1. 1 Mix the flour with diced cold butter and a pinch of salt, rub until fluffy, then add cold water, knead quickly into a dough, cover tightly and refrigerate for 30 minutes.
  2. 2 Dissolve the sugar in warm water, let it cool, then stir it together with the beaten eggs, fresh milk, fresh cream, and vanilla.
  3. 3 Strain the egg mixture through a sieve twice to remove all the foam, resulting in a smooth and glossy surface for the cake.
  4. 4 Divide the dough into portions, press them into tart molds to form thin, even crusts, and poke a few holes in the bottom.
  5. 5 Pour the egg custard into the mold, filling it about eight-tenths full, then bake at 200 degrees for 20 minutes, or until the crust is golden brown and the custard is firm but still slightly wobbly in the center.
  6. 6 Let it cool slightly in the mold for 10 minutes, then remove and eat while still warm.

With an appliance

  • Air fryer 53 min

    Replace step 5: spray small tart molds with oil, run the oven at 215 degrees for 13 minutes and rotate the tray after 7 minutes; the crust will brown 7 minutes sooner, only a few tarts can be placed in each batch.

Start cooking