Dan tan: The Chinese counterpart of the classic Portuguese dessert!

This recipe of the Hong Kong egg tarts is influenced by the traditional Portuguese and British egg tarts. The traditional custard tarts have been around since too long and this is one of the few variants of this classic recipe in the South Asian country. It is really very simple to prepare this decadent dessert and you can even prepare it in a large batch and then stored in an airtight container for later use!

Instructions

Add the flour, 2 tablespoons of powdered sugar, and cold butter in a bowl. Rub in the butter into the flour so that the mixture resembles bread crumbs. Add the chilled water to the flour mixture and then gather it all into a soft dough, without kneading the dough too much.

Cover and then refrigerate the dough for about 30 minutes. Meanwhile, boil ½ cup powdered sugar with water. Let it cool a little. Stir in the condensed milk, eggs, and vanilla in the sugar mixture until it is well blended.

Strain the mixture into another bowl so that no lumps are present. Preheat the oven to 200 degrees C and grease a tart tray with some oil. Lightly flour a clean surface and then roll the dough into about ¼-inch thickness. Place dough in the tart shells evenly and trim the extra dough carefully. Set the tart shells well with the pastry dough.

Now, pour the custard in the dough molds and then bake it for 15 minutes. Rotate the tray and then bake the tarts for another 15 minutes or until the custard is well set and slightly puffed up. Cool and serve!

Tips

You can add more water to the dough to get the desired consistency of the pastry dough. The custard mixture should be smooth and free from any sort of lumps.

Nutritional information (per serving): 318 Calories, 19.4g Total fat (11.9g Saturated fat, 0.9g Polyunsaturated fat, 5g Monounsaturated fat), 95.5mg Cholesterol, 150.8mg Sodium, 43.5mg Potassium, 32g Total carbohydrates (0.5g Dietary fiber, 16.9g Sugars), 4.5g Protein