So, it was the 5000th Chinese New Year this year! Great, I didn’t know either. However, when I got invited to a Chinese New Year dinner at my friend’s house, how could I go empty-handed? and HOW, could I not try and make a traditional Chinese dessert? Thus, I began my very first time of making egg tarts, called danta, in the HK style. Not too healthy but no worry, Chinese New Years is ALL ABOUT THE GLUTTONY. Thanks to Greg again for the lovely photo. Hopefully looking at this photo and comparing it to ones taken with my dinky digi will motivate me to put money towards a SLR! Or to just make more friends that are talented!!
Prep time: 20 minutes Cooking time: 40-45 minutes Servings: 12-15
Budget for ingredients: ¥1500
Cupcake tin (I already used these when I made Yorkshire puddings)
1/2 c powdered sugar
3 c flour
1 c butter
1 egg, beaten
1 dash (~1/8 t) vanilla extract
1/2 c white sugar
1 c water
5 eggs, beaten
1 dash vanilla extract
1/2 c evaporated milk
- In a bowl, mix together the confectioners’ sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy.
- Roll the dough with your hands into 1.5 inch ~2 inch balls. Then, flatten it against the cups.
- Combine the white sugar and water in a pan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature.
- Strain the beaten eggs through a sieve, and whisk into the sugar mixture.
- Stir in the evaporated milk and vanilla.
- Strain the filling through the sieve again, and fill the tart shells.
- Bake for 15 to 20 minutes in the oven at 200C until golden brown.