Name: Dan Tat Egg Tarts with Silky Custard
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 12 cupcakes
Ingredients: 200 g plain flour; 110 g butter; 55 g powdered sugar; 1 pc egg; 1 pinch salt; 3 pcs eggs; 90 g caster sugar; 100 ml water; 120 ml milk; 80 ml whipping cream; 1 teaspoon vanilla extract

Step by step process

Buttery pastry

1
Start the dan tat with the pastry: mix the sifted flour with powdered sugar and a pinch of salt, then add the softened butter cut into cubes and the egg. Quickly bring everything together with your hands into a smooth dough and do not overwork it, so it stays crumbly.
TIP:
Mix the wet and dry ingredients just until combined and don't mix for long, or the dough will be stiff. Let it rest for 5-10 minutes so the flour can absorb the liquid and the texture improves.
2
Wrap the dough in foil and let it rest in the fridge for at least 30 minutes. Chilled dough presses into the tins more easily and releases beautifully after baking.

Egg custard

3
Dissolve the granulated sugar in hot water and stir until you get a clear syrup. Let it cool to lukewarm so it does not curdle the eggs.
4
Beat the eggs gently, but do not whip them into a foam. While stirring constantly, pour in the lukewarm syrup, milk, cream, and vanilla extract.
5
Strain the custard through a fine sieve into a jug so it is smooth and free of bubbles. Skim off any foam on the surface with a spoon.
TIP:
Before whisking, sift sugar, cinnamon, and salt through a sieve to prevent lumps and ensure the spices are evenly distributed. After whisking, let it rest briefly (5-10 minutes) and whisk again for a smoother texture.

Filling and baking

6
Preheat the oven to 200 degrees Celsius. Divide the rested dough into 12 pieces and press each one into a greased tin with your fingers so it covers the base and sides in a thin layer.
7
Fill the tins with custard to about four fifths. Bake for 10 minutes at 200 degrees Celsius, then lower the temperature to 160 degrees Celsius and bake for another 12 to 15 minutes.
8
The tarts are done when the center gently wobbles and the surface is pale golden without browning. Let them cool in the tins for a few minutes and serve them warm.

More tips:

The key to a smooth surface is baking at a low temperature. As soon as the custard starts to bubble, lower the heat or crack the oven door open so the filling does not crack.

Dan tat taste best freshly baked and warm. If you need to reheat them, put them in the oven for a few minutes rather than the microwave, so the base stays crisp.

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