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
- Bring water to a boil, the remove from heat.
- Add sugar to water, and stir to dissolve. Allow to sit and cool.
- Add pastry dough ingredients to a medium bowl. Using a rubber spatula, stir to combine into a soft dough. Set aside.
- Add oil dough ingredients to a small bowl. Using a rubber spatula, stir to combine into a soft dough. Set aside.
- Flour a work surface, and then roll out the pastry dough into a rough rectangle about 8 inches by 12 inches.
- With your hands, shape the oil dough into a small rough rectangle about half the size of the pastry dough.
- 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.
- Roll out the dough to a large rectangle, about 12 inches by 16 inches, adding flour as needed to prevent sticking.
- 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.
- 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.
- Preheat your oven to 400°F.
- Prepare your tart molds by bruching with oil, spray with non-stick baking spray or use paper cupcake liners.
- Place your pastry rounds into the tart molds, and set aside.
- Whisk the eggs, then slowly add the cooled sugar-water mixture to the eggs, whisking constantly.
- 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.
- Fill each tart until almost full, but leave some room so you don’t spill the filling over the edges.
- 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.
- Transfer the tarts to a cooling rack and allow to cool fully before consuming!