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Dan Tat 蛋撻 (Hong Kong Egg Tart)

Chris and Jeff make a dan tat. This is best served at room temperature!

Dan Tat 蛋撻 (Hong Kong Egg Tart)

  • Filling
    • 300g water
    • 150g sugar
    • 5 eggs
  • Pastry Dough
    • 175g Flour
    • 75g Water
    • 37g Oil
    • 25g sugar
    • 18g Evaporated Milk
  • Oil Dough
    • 135g Flour
    • 75g Oil
  1. Bring water to a boil, the remove from heat.
  2. Add sugar to water, and stir to dissolve. Allow to sit and cool.
  3. Add pastry dough ingredients to a medium bowl. Using a rubber spatula, stir to combine into a soft dough. Set aside.
  4. Add oil dough ingredients to a small bowl. Using a rubber spatula, stir to combine into a soft dough. Set aside.
  5. Flour a work surface, and then roll out the pastry dough into a rough rectangle about 8 inches by 12 inches.
  6. With your hands, shape the oil dough into a small rough rectangle about half the size of the pastry dough. 
  7. Layer the oil dough onto the pastry dough, and then fold the edges of the pastry dough over the oil dough so you have 3 layers: pastry dough, oil dough, pastry dough.
  8. Roll out the dough to a large rectangle, about 12 inches by 16 inches, adding flour as needed to prevent sticking.
  9. Do an envelope fold — fold one third of the dough over to cover the middle third. Then fold the opposite third over the two other thirds like you are folding a piece of paper to stuff into an envelope.
  10. Roll out the dough again, then perform another envelop fold, then roll it out again until it is large enough for you to cut at least a dozen circles for your tart molds. The dough will probably be about 3/16 inch thick. Your circles should be larger than your tart molds by about 1/4 to 1/2 inch around the edges.
  11. Preheat your oven to 400°F.
  12. Prepare your tart molds by bruching with oil, spray with non-stick baking spray or use paper cupcake liners.
  13. Place your pastry rounds into the tart molds, and set aside.
  14. Whisk the eggs, then slowly add the cooled sugar-water mixture to the eggs, whisking constantly.
  15. Separate another egg, and whisk the yolk with about a 1/2 teaspoon of water. Use this to lightly brush the edges of the pastry rounds.
  16. Fill each tart until almost full, but leave some room so you don’t spill the filling over the edges.
  17. Place on a sheet pan, and bake for 20 minutes, then turn off the heat, and allow the tarts to sit in the oven for another 10 minutes. 
  18. Transfer the tarts to a cooling rack and allow to cool fully before consuming!

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