February 14, 2010

It’s not “damn tart”, it’s “dan tart”, Egg Tart.  “Dan” in Cantonese means egg.

I wasn”t crazy about Egg Tarts when I was young.  It was one of those food that I would eat it but I didn”t have any special craving for it.  One year my childhood best friend got a summer job in a bakery shop.  I visited her a few times that summer.  Every time I visited her, she was making egg tarts.  They smelled so good.  I saw her poured the liquid to the tart shells.  She said it was so easy to make egg tarts.  Of course, back then I had no clue how to cook.  Now I don”t live anywhere near any bakery that serves egg tarts.  And I do crave egg tarts once in a while, I don’t know why.   I probably crave the smell of it more than the taste.  Now I would order it whenever I have dim sum in a Chinese restaurant.  One time, I had lunch with my sister and a bunch of friends at a dim sum place.  We ordered egg tarts as desserts.  The waiter told us that their egg tarts were very special.  My sister asked him “How special?”  He said, “especially small”  What a surprising and stupid answer!  We all laughed.

Soft Egg Tart Filling
Soft Egg Tart Filling
Chinese Egg Tart
Chinese Egg Tart

Ingredients: (make 12-15)

Dough:

  • Confectioners” sugar, 1 cup
  • All-purpose flour, 3 cup
  • Butter, 1 cup
  • Egg, 1 beaten

Filling:

  • Sugar, 2/3 cup
  • Water 1.5 cups
  • Eggs, 5 beaten
  • Vanilla extract, a dash
  • Evaporated milk or half and half, 1 cup

Steps:

  1. In a  mixing bowl, add confectioners” sugar, flour, and butter.  Use a fork or two knives to cut the butter into small crumbs.  Mix well with the flour mixture. If you have one of those fancy gadget that can cut the butter into small crumbs, use that instead of a fork or knives.
  2. Add egg to the mixture.  Mix well and form a dough.   The dough should be moist.  If it is too dry, you can add some more butter.  If  it is too moist, add some more flour.  Knead the dough a few times.  Form a big ball.
  3. Shape dough into 1.5 inches balls.  Press it flat with a rolling pin.  Lay it on a tart mold/paper shell.  Make sure if covers the whole mold, ie bottom and side.  Finsih the rest of the molds.  Put them aside.
  4. To make the filling, combine the sugar and water in a small saucepan.  Use low heat, cook until the sugar is dissolved.  Turn off the heat.  Let it cool (this step is important!).
  5. Wait till the sugar mixture is cool.  Beat the eggs in a bowl.  Strain it through a sieve to remove lumps. Add the egg into the sugar mixture.  Mix well.  Add evaporated milk and a dash of vanilla.   You can strain the whole mixture through a sieve the second time to make sure the mxiture has no lumps.
  6. Pour the mixture to the shells.
  7. Preheat the oven to 400F.  Bake for 25-30 minutes in a preheated oven, or until they turn golden brown.

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