Egg tarts – dan ta
Found in Europe and Asia, this popular snack has also made its way to the dim sum menu. It takes some effort to make the crust, but it will be worth it.
Makes about 30 tarts
– Salted butter 70 g (21/2 oz)
– Shortening 220 g (74/5 oz)
– Hong Kong flour 200 g (7 oz)
– Hong Kong flour 120 g (41/3 oz)
– Bread flour 40 g (11/3 oz)
– Custard powder 10 g (1/3 oz)
– Egg 1
– Water 90 ml (3 fl oz / 3/8 cup)
– Sugar 50 g (12/3 oz)
– Water 75 ml (21/3 fl oz)
– Eggs 90 g (31/5 oz)
– Syrup* 80 ml (21/2 fl oz)
– Evaporated milk 12 ml (2/5 fl oz)
– Vanilla essence 1–2 drops
– Yellow colouring 1–2 drops
Prepare dough for inner crust. Mix all ingredients for inner crust until a smooth dough forms. Roll out dough into a 20 x 30-cm (8 x 12-in) sheet. Line the base of a baking tray with cling film. Lay dough fl at onto the baking tray. Refrigerate for 20 minutes.
Prepare dough for outer crust. Add dry ingredients for outer crust into a mixing bowl and make a well in the centre. Add egg and water into the well. Mix until a smooth dough forms. Roll out dough into a 20 x 30-cm (8 x 12-in) sheet.
Press outer crust dough on top of chilled inner crust dough. Refrigerate for another 10 minutes.
On a fl oured surface or a clean dry towel, fold the crust into three parts. Flatten dough with a rolling pin. Repeat three times. Roll out dough until 0.5 cm (1/4 in) thick.
Cut out dough rounds with a round cutter of 5-cm (2-in) diameter. Press each dough round into a fl uted tart tin. The dough should be about 0.5 cm (1/4 in) above the tart tin.
Preheat oven to 250˚C (475˚F).
Prepare syrup. Mix sugar and water and boil until it thickens. Leave to cool before mixing with the custard ingredients. Pour custard into the crusts until about 80 per cent full.
Bake egg tarts for about 15 minutes or until the crust turns crisp and brown. Serve immediately
Food: Egg tarts