Egg Custard Tart

also called dan tat · daan taat · dan ta · 蛋撻 · egg tart · Hong Kong egg tart · egg custard tart

The table

1/2 cup(100 g)granulated sugardissolve the sugar, cool to lukewarmwhisk the eggs and milk instrain twice, skim every bubble offfill 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
Tap anything to cross it off.

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 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr.

  1. dissolve the sugar, cool to lukewarm

    15 minwalk awayfrom the start

  2. whisk the eggs and milk in

    not timed15 min in

  3. strain twice, skim every bubble off

    not timed15 min in

  4. fill the shells, bake 350°F (175°C) 20 min

    20 minwalk away15 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

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
>> 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
>> step.1: dissolve the sugar, cool to lukewarm
>> step.2: whisk the eggs and milk in
>> step.3: strain twice, skim every bubble off
>> step.4: fill the shells, bake 350°F (175°C) 20 min

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.

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{}. Warm syrup is the point: hot syrup cooks the eggs where they land.

Strain @&(~1)custard{} twice through a #fine sieve{} and lift the foam off the surface with a spoon. Every bubble left in it opens into a crater on top, and a smooth top is the difference between this tart and the blistered Portuguese one.

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.