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....

What's for Dinner?

Something to freak them out...

Wednesday, June 11, 2008

Your Say

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We need to PURGE!!!

Monday, June 09, 2008

Egg Custard Tarts (Dan Tarts)

What are you doing at 1am in the morning?

Right now I'm testing my dan tarts.

When I was in Hong Kong, I wanted to learn the art of making Soo Pei Dan Tart. Timing and cost prevented me from joining the class I found. But I did find a book on egg tarts with ATROCIOUS Grammar, with a nice dan tart with biscuit crust recipe.

Although they're a bit black around the edges. (We have a testy oven) The results are pretty yum!

  • Individual tins are the way to go, allows you to press the pastry right in.
  • Muffin trays are useless.
  • Silicon moulds rock my world
  • 450ml of water is the same as 450g of water
  • Using 450g of sugar means getting really sweet dantarts (next time lower the sugar content)
  • Our oven obviously works 50*C above what the dial tells me.
  • I have a lot of dan tarts to test out on people
  • Cant have long fingernails to make this recipe.
Well Ed managed to hoff down about 6 of them... and the WGPs swallowed the rest. So I think I've got thumbs up for the recipe. :)  but.
  • I still think they are too sweet and not eggy enough. so more egg yolks next time (= macaroons! )
  • I think addingAdvocaat will be a good idea too.
  • Brandy glaze *drool*
  • I remember la cuisine had an amazing crust with almond meal... I'll try that in round three.

Saturday, June 07, 2008

Australian Salmon

SPECIAL! Australian Salmon $2.50/kg

Huh? What? Fish for under $5/kg??? (what's wrong with it?)

Well you never know until you try... So I bought a whole fish (close to 2kgs) and took it home. Then rolled up my sleeves... and hit the keyboard for the power of Google

After 10mins, I decided it was for baking and stuffed the fish with tomatoes, celery, Lemon (home grown), Chinese Chives and Parsley, Garlic salt, Ground Pepper and olive oil. Wrapped in tinfoil and straight into the oven at 200*C for 20mins

Results Delicious! The fish is funny looking, with its red flesh and white flesh. Prepackaged fish eaters might be alarmed by its multi-coloured flesh.
I served it with a spicy couscous, with continental parsley, chopped tomato and celery. Went down a treat!