Egg tarts (蛋撻)

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!!

Egg tarts Danta 蛋撻

新年快樂!!!

 

Egg tarts

Prep time: 20 minutes                Cooking time: 40-45 minutes              Servings: 12-15

Budget for ingredients: ¥1500

Equipment:
Big bowl
Fork
Cupcake tin (I already used these when I made Yorkshire puddings)
Whisk
Frying pan
Sieve

Ingredients:

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

Directions:

  1. 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.
  2. Roll the dough with your hands into 1.5 inch ~2 inch balls.  Then, flatten it against the cups. 
  3. 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. 
  4. Strain the beaten eggs through a sieve, and whisk into the sugar mixture.
  5. Stir in the evaporated milk and vanilla.
  6. Strain the filling through the sieve again, and fill the tart shells.
  7. Bake for 15 to 20 minutes in the oven at 200C until golden brown.
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Egg molds

So, back to my bento dreams!  The wieners didn’t work out as well as I wanted them to which is a shame because I was really into buying the cutters in cute shapes.  In anycase, I did find this next piece of the puzzle in bentos to be really adorable and easy to work with–EGG MOLDS!  I got these in a 2 in 1 package in Daiso.  The process is super simple,  all you have to do is hard boil some eggs, and after that, peel the shell off and cram it into one of these molds.  Then insert into a cold water bath. 
molds cooling

Molds cooling

After 10 minutes or so I popped out the eggs into my fresh salad.  You can’t help but smile back when your salad is smiling at you! 
egg salad

My salad is cuter than yours.