Chinese Dan Tat (Egg Tarts) Recipe
Dan Tat are small pastries with an egg custard filling originating in China. They are also known as Chinese egg tarts and are popular both in China and in Chinese-speaking communities all over the world. They are traditionally served with Chinese tea and are made using the simple ingredients of flour, butter, sugar, eggs, custard, and milk.
Origin & Cultural Significance
Dan Tat originated in the 20th century in Guangzhou and Guangdong province. They are inspired by English custard tarts and Portuguese pastel de nata and are very similar to both sweets.
It is debated whether the British introduced the egg tart to Guangzhou in the 1920s, or whether it was Portugal who introduced it to Macau during the Portuguese colonial period. Since the tarts arrived in China, the Cantonese people adapted the recipes to their own tastes – creating Dat Tan, or the Chinese egg tart.
As well as being served with tea, they are also a popular menu item in Dim Dum restaurants all over the world – often signifying the end of the meal for families, friends, and other gatherings.
Chinese Dan Tat Recipe
Dan Tat are small pastries with an egg custard filling originating in China.
Ingredients
- All-purpose flour - 1 1/2 cups
- Cold butter (cubed) - 1/2 cup
- Iced water - 4 tbsp
- Sugar - 2 tbsp
- Eggs - 3
- Sugar - 1/2 cup
- Evaporated milk - 1 cup
- Vanilla extract - 1 tsp
Instructions
- In a bowl, combine the flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the iced water, mixing until the dough comes together.
- Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and cut into circles to fit a muffin tin. Press the dough into the tin and trim any excess.
- In another bowl, whisk the eggs and sugar until well combined. Stir in the evaporated milk and vanilla extract.
- Pour the custard mixture into the pastry shells, filling each about 3/4 full.
- Bake for 20-25 minutes, or until the custard is set and the pastry is golden brown.
- Allow the Dan Tat to cool before serving.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 212Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 73mgSodium: 101mgCarbohydrates: 25gFiber: 0gSugar: 13gProtein: 5g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.
