Perfectly sized for eating out-of-hand, dan tats are best enjoyed fresh from the oven, when the warm custard meets a perfectly crisp crust. And with a map-spanning backstory, dan tats are among the tastiest symbols of globalization.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hr
Ingredients of Dan Tats
- 1½ cups all purpose flour
- Salt
- ½ cup sugar
- 1 tablespoon sugar
- 14 tablespoons unsalted butter
- 2 tablespoons cold water
- 3 eggs
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
How to Make Dan Tats
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Add the flour, salt, and 1 tablespoon of sugar. Mix in butter with a fork.
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Add 2 tablespoons of cold water to bring the dough together.
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Cover the dough and refrigerate for 25 minutes.
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Place the dough onto a lightly floured working surface. Slightly knead and roll the dough with a rolling pin.
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Fold the top third of the dough down to the center, then the bottom third up and over the remaining dough to form a square.
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Give the dough a quarter turn and roll out the dough again to obtain a rectangle. refrigerate for 30 minutes.
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Whisk the eggs and evaporated milk.
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Add sugar water, vanilla and continue to whisk. Strain the mixture through a fine sieve.
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Roll out the dough to a thickness of about ¼ inch. Cut circles the size of your tart molds. Press the dough into the molds all the way up to the edges.
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Place the tart molds on a baking sheet.
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Fill each empty pastry shell almost to the top.
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Transfer the baking sheet to the oven and bake for 15 minutes.
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Leave the oven door ajar for 5 more minutes before removing the egg tarts from the oven.
