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Dan Tat
Flaky Cantonese egg custard tarts, with a delicate pastry shell holding a silky, lightly sweetened egg filling baked until just set.
Total time
70 min
Prep
50 min
Cook
20 min
Difficulty
medium
Cuisine
Chinese
vegetarian
Ingredients
200gplain flour
100gcold butter, cubed
1 tspicing sugar
2 tbspcold water
3eggs
150gsugar
300mlhot water
100mlevaporated milk
1 tspvanilla
Instructions
1
Rub butter into flour and icing sugar. Add cold water, form dough. Chill 30 minutes.
2
Line 12 tart tins with pastry.
3
Dissolve sugar in hot water. Cool.
4
Mix eggs with sugar water, evaporated milk and vanilla. Strain.
5
Pour into tart shells, bake at 180°C for 20 minutes until custard is just set.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
599
Protein
11.8g
Fat
26.2g
Carbs
79.2g
Fiber
1.4g
Sodium
84mg
Reviews
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