Preparation time: 20 minutes
Servings: 4
Dan tat are small oven-baked pastries filled with glassy and smooth-looking egg custard. Enjoy them while they are still warm and fresh out of the oven, with a delicious cup of tea!
INGREDIENTS
- Cake molds
- 1 tooth pick
Dough:
- 250g patent flour
- 185g butter
- 125g light brown sugar
- 1 tsp vanilla extract
- 1 egg yolk
- ¼ tsp salt
Egg custard:
- 140g fine sugar
- 300 ml water
- 4 eggs
- 150 ml milk
- ½ tsp vanilla extract
PREPARATION
Dough
Get the butter out of the fridge and let it come to room temperature. Cut the butter into small cubes. Sift the flour and salt in a batter bowl and add the rest of the dough ingredients. Knead until it becomes a smooth dough. Pack the dough in plastic wrap and let it rest in the fridge for at least 1 hour.
Rol out the dough on a surface sprinkled with flour, and flatten the dough to 3-4 mm. Use a cookie cutter that is slightly larger than your cake molds. Put the cut dough over the cake mold and press tightly. You can make the bottom slightly thinner than the rest of the sides. Remove the excess dough and pierce a couple of small holes in the bottom. Put the cake molds in the fridge for 15 minutes.
Egg custard
Bring water with the sugar to a boil and stir until the sugar has dissolved. Then let the sugar water cool off. Beat the eggs with a whisk. Add the milk, sugar water and vanilla extract, and stir well. Then sift the egg mixture twice, using a fine sieve.
Baking the egg tarts
Preheat the oven at 175°C. Pour the egg mixture in the cake molds until these are filled for about 70%. Bake the egg tart for about 15 minutes, then turn the temperature to 150°C. Bake the egg tarts for another 5 minutes.
Stick a tooth pick in the custard. If the tooth pick stays up, the egg tarts are done. Let the egg tarts cool down in the cake molds for a couple of minutes, then take the egg tarts out of the molds carefully.