Monday, June 16, 2008

Egg Custard Tarts (Dan Tarts) - Round 2


I think I've got dads bug for perfection... A few weeks ago I made Dan Tarts based on a Tai Cheung Bakery recipe. The result was a mega sweet but well-liked tart. Which is okay if you were making Sweet Tarts, but I'm making Egg Tarts! So a retrial was in order.

Historically this little dessert has a soft spot in my heart - I remember Dad making them in the restaurant once really late at night. (might have dreamt this)
I also remember eating my first egg tart in Hong Kong - I swear I had gone to heaven. I think the aunties went back the next day for more.
Mum while in HK, once bought a whole box of egg tarts for the family dinner, Dennis was given the duty of carrying them up to Grandma's House. He was 4 or 5 at the time and flung the pastry box around like a toy... The delicate soo-pei was crushed, the sweet egg custard obliterated and Dennis has never been able to live it down since.

Anyway back to the recipe, and this time I am so glad to say that i have got the egg mixture so right! So follow this everyone!
  • 4 whole eggs
  • 4 egg yolks
  • 30ml Advocaat
  • 200ml evaporative milk
  • 250g sugar
  • 450g water
  1. Dissolve the sugar and water allow to cool
  2. Put the rest in a bowl, beat together with the cooled sugar water. put in fridge to cool for 30mins. (gets rid of bubbles)
  3. pour into pastry flans and bake till bubbling, gold brown if desired.
Pastry... mmm not so good, its okay - not dry, but the small moulds don't allow for a thin pastry shell - The larger ones do. Not sure what to do here... Will try being crueler with mini moulds

The eggs mixture is perfect, not too sweet and the rich sweetness of the advocaat really comes out. The extra egg yolks add a bit more eggy-ness and there a film of sugar stickyness that begs for finger licking... YUM!
Also please find the link to my egg custard tart photo album....

2 comments:

Kathleen said...

yum yum!

Kris said...

I had to look up Advocaat, as I'd never heard of it before. YUM. How did I miss this? I might have to try it out...