Gung Hay Fat Choy (Happy New Year) to my fellow Asians and everyone else who is celebrating the Year of the Goat next week! In preparation for this festive occasion, I've baked Chinese egg custard tarts, or dan tat, which is a traditional Chinese pastry filled with a slightly sweet egg custard. You can find these pastries at dim sum or at any Chinese bakery, and they're hugely popular amongst my entire family.
This year for Chinese New Year, I decided to try making them at home. My mom loved the way they came out, so I'm excited to bake another batch next week and bring it over my Grandma's house when we celebrate the New Year!
Here's the recipe I used, which is slightly adapted from The Woks of Life
Chinese Egg Custard Tarts (Dan Tat)
Makes about 36 pastries
1 cup hot water
1/2 cup sugar
3 large eggs
1/2 cup evaporated milk
3/4 teaspoon vanilla
4 sheets puff pastry, defrosted
Dissolve 1/2 cup sugar into the cup of hot water, and allow to cool to room temperature. Whisk eggs and evaporated milk together and then thoroughly whisk in the sugar water and vanilla. Strain through a very fine mesh strainer--this step is extremely important to getting a smooth, glassy egg tart.
Preheat oven to 400ºF. Unfold your pastry puff and cut out as many 2.5-inch circles as you can. Press the dough into the muffin tins and fill each tart shell 3/4 to the top. Once filled, transfer the pan to the oven and bake for 15 minutes. Reduce the temperature to 350ºF and bake another 10-12 minutes, until filling is just set (if a toothpick can stand up in it, it’s done). If you see the shells start to puff up a bit, crack open the oven a little, and they should settle back down. Remove from oven and let cool. Enjoy warm or at room temperature.
Happy New Year! Hope you're lucky enough to be collecting red envelopes like me :)