Dan tat (Cantonese egg tarts)

What to get ready

• Flour 240 g
• Unsalted butter 140 g
• Sugar 100 g
• Chicken eggs 6
• Fresh milk 240 ml
• Fresh cream 80 ml
• Vanilla 4 ml
• Salt 4 g

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.