Egg Custard Tart
also called dan tat · daan taat · dan ta · 蛋撻 · egg tart · Hong Kong egg tart · egg custard tart
- Dim Sum Counter
- Bakery
- Cha Chaan Teng
- serves 12
- recipe says 1 hr
- Custards & Puddings
Three ways to read this recipe
The table
| 1/2 cup(100 g)granulated sugar | dissolve the sugar, cool to lukewarm | whisk the eggs and milk in | strain twice, skim every bubble off | fill the shells, bake 350°F (175°C) 20 min |
| 1/2 cup(120 mL)hot water | ||||
| 3 large(beaten smooth, never foamy)eggs | ||||
| 1/3 cup(80 mL)evaporated milk | ||||
| 1/2 tspvanilla extract | ||||
| 12(3-in, left in their tins)blind-baked tart shells | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.
Pans and tools
1dissolve the sugar, cool to lukewarm
2whisk the eggs and milk in
goes in with what step 1 made
4fill the shells, bake 350°F (175°C) 20 min
goes in with what step 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 35 min2 of 4 steps give no time
- Needs you
- none given
- If you get it wrong
- Unforgiving — twenty minutes at 350°F sets it and a minute past that pocks the surface, with no way to smooth it back
dissolve the sugar, cool to lukewarm
15 minwalk awayfrom the start
whisk the eggs and milk in
not timed15 min in
strain twice, skim every bubble off
not timed15 min in
fill the shells, bake 350°F (175°C) 20 min
20 minwalk away15 min in
- you can walk away
- never timed
You'll need fine sieve · oven
Goes with
See how it is written
>> title: Egg Custard Tart
>> category: Custards & Puddings
>> tags: eggs, custard, chinese, oven, tart
>> counters: Dim Sum Counter, Bakery, Cha Chaan Teng
>> aka: dan tat, daan taat, dan ta, 蛋撻, egg tart, Hong Kong egg tart, egg custard tart
>> pairs-with: sweet-tart-shell
>> servings: 12
>> time: 1 hr
>> slack: unforgiving — twenty minutes at 350°F sets it and a minute past that pocks the surface, with no way to smooth it back
>> step: dissolve the sugar, cool to lukewarm
Stir @granulated sugar{1/2%cup}(100 g) into @hot water{1/2%cup}(120 mL) until the water runs clear again, then ~cool{15%min} to lukewarm.
>> step: whisk the eggs and milk in
Whisk @eggs{3%large}(beaten smooth, never foamy) and @evaporated milk{1/3%cup}(80 mL) with @vanilla extract{1/2%tsp} into @&(~1)syrup{}.
>> step: strain twice, skim every bubble off
Strain @&(~1)custard{} twice through a #fine sieve{} and lift the foam off the surface with a spoon.
>> step: fill the shells, bake 350°F (175°C) 20 min
Fill @blind-baked tart shells{12}(3-in, left in their tins) to just under the rim with @&(~1)custard{} and bake in a 350°F (175°C) #oven{} for ~bake{20%min}, until the centres move as one piece when the tin is nudged.