Dan Ta

Dan Ta Recipe: The Ultimate Hong Kong Egg Tart Experience

Region / culture: Hong Kong | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

Dan Ta is a traditional Chinese dessert that is popular for its delicate and sweet flavor. This recipe combines a buttery pastry crust with a creamy custard filling, making it a perfect treat for any occasion.

History

Dan Ta, also known as Egg Tarts, originated in Hong Kong and Macau during the 1940s. It was inspired by the Portuguese pastel de nata, but has since evolved into a unique Chinese dessert enjoyed worldwide.

Ingredients

400 g of sifted flour
100 g of sifted custard powder
2 tbsp of sugar
400 g of melted soft butter

Stuffing

3 tbsp of sugar
4 eggs
400 g of water
50 ml of evaporated milk
0.5 tbsp of swallow's nest (optional)

How to prepare

Soak the swallow's nest in warm water for 2 hours and remove any tiny feathers.
Wash and drain the swallow's nest well, then add 1 tbsp of sugar and 1 cup of water.
Boil the swallow's nest for half a minute, then drain and set aside for later use.
In a mixing bowl, combine the sugar and butter until well mixed, then add the flour and custard powder.
Knead all the ingredients together to form a dough, then cut the dough into small cubes.
Press and flatten the dough cubes into tart molds.
In another bowl, mix the water and 2 tbsp of sugar until well combined, then add the whisked eggs and milk.
Pass the mixture through a sieve once, then add the prepared swallow's nest.
Slowly mix the filling together, then pour it into the tart molds with the pastry.
Bake in an oven at medium heat for 15 minutes, then serve.

Variations

You can add a sprinkle of cinnamon or nutmeg on top of the custard filling for a warm and spicy flavor.
For a fruity twist, you can add diced mango or pineapple to the custard filling before baking.

Cooking Tips & Tricks

Make sure to properly sift the flour and custard powder to ensure a smooth and lump-free dough.

- Be careful not to overmix the dough, as this can result in a tough pastry crust.

- For a richer flavor, you can add a touch of vanilla extract or almond extract to the custard filling.

Serving Suggestions

Dan Ta is best enjoyed warm with a cup of tea or coffee.

Cooking Techniques

Be sure to preheat your oven before baking the Dan Ta to ensure even cooking.

- To prevent the custard filling from spilling over, fill the tart molds only three-quarters full.

Ingredient Substitutions

If you don't have custard powder, you can use cornstarch as a substitute.

- You can use margarine instead of butter for a dairy-free version of Dan Ta.

Make Ahead Tips

You can prepare the pastry dough and custard filling ahead of time and assemble the Dan Ta just before baking.

Presentation Ideas

Serve the Dan Ta on a decorative platter with a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Dan Ta pairs well with a hot cup of jasmine tea or a refreshing glass of iced green tea.

Storage and Reheating Instructions

Store any leftover Dan Ta in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the tarts in a preheated oven at 350°F for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Dan Ta contains approximately 300 calories.

Carbohydrates

Each serving of Dan Ta contains approximately 30g of carbohydrates.

Fats

Each serving of Dan Ta contains approximately 20g of fats.

Proteins

Each serving of Dan Ta contains approximately 5g of proteins.

Vitamins and minerals

Dan Ta is a good source of vitamin A, calcium, and iron.

Alergens

Dan Ta contains gluten, dairy, and eggs.

Summary

Dan Ta is a delicious dessert that is rich in carbohydrates and fats, making it a satisfying treat for those with a sweet tooth.

Summary

Dan Ta is a classic Chinese dessert that combines a buttery pastry crust with a creamy custard filling. With its rich flavor and delicate texture, it's sure to be a hit at your next gathering.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Dan Ta. It was given to me by a dear friend who had learned to make these delectable little egg tarts during her travels in Hong Kong. The recipe was written in beautiful calligraphy on a piece of parchment paper, and as I read through the ingredients and instructions, I could practically taste the buttery crust and creamy custard filling.

My friend had raved about the Dan Ta, calling them the best she had ever tasted. She had spent hours in a small bakery in Hong Kong watching the skilled bakers at work, and she had even managed to convince them to share their secret recipe with her. And now, she was passing that recipe on to me.

I was thrilled at the prospect of trying my hand at making these delicious little tarts. I had always loved baking, and the idea of mastering a new recipe from a far-off land filled me with excitement. I set to work gathering the ingredients and preparing my kitchen for the task at hand.

The first step was to make the pastry dough for the crust. I sifted flour, sugar, and salt together in a large mixing bowl, then added cold butter and lard, cutting the fat into the dry ingredients until the mixture resembled coarse crumbs. I added a splash of cold water and kneaded the dough until it came together in a smooth ball.

Next, I rolled out the dough and cut it into small circles, pressing them into the wells of a muffin tin to form the tart shells. While the crusts chilled in the refrigerator, I prepared the custard filling. I whisked together eggs, sugar, milk, and vanilla extract until smooth and creamy, then poured the mixture into the chilled tart shells.

I carefully placed the muffin tin in the oven and watched through the oven window as the tarts began to puff up and turn a golden brown. The scent of butter and sugar filled the air, and I couldn't wait to taste the finished product.

When the tarts were finally ready, I removed them from the oven and let them cool on a wire rack. I marveled at how perfectly they had turned out, with their flaky crusts and rich, creamy centers. I couldn't resist taking a bite right away, and as I savored the first taste of the Dan Ta, I knew that this recipe would become a favorite in my collection.

I shared the tarts with my family and friends, and they were met with rave reviews. Everyone was impressed by the delicate pastry and the luscious custard filling, and they couldn't believe that I had made them from scratch. I felt a swell of pride knowing that I had mastered a recipe from a far-off land, thanks to the generosity of my friend and the skilled bakers of Hong Kong.

Since that day, I have made Dan Ta many times, always with the same sense of wonder and joy that I felt when I first saw the recipe. Each time I bake a batch of these delicious tarts, I am transported back to that moment in my kitchen, surrounded by the aroma of butter and sugar, and filled with gratitude for the culinary adventures that have enriched my life. And as I continue to share this recipe with others, I hope that they too will experience the same sense of wonder and delight that I felt when I first tasted the exquisite perfection of Dan Ta.