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

  •  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

  • Add the flour, salt, and 1 tablespoon of sugar. Mix in butter with a fork.
  • Add 2 tablespoons of cold water to bring the dough together.
  • Cover the dough and refrigerate for 25 minutes.
  • Place the dough onto a lightly floured working surface. Slightly knead and roll the dough with a rolling pin.
  • 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.
  • Give the dough a quarter turn and roll out the dough again to obtain a rectangle. refrigerate for 30 minutes.
  • Whisk the eggs and evaporated milk.
  • Add sugar water, vanilla and continue to whisk. Strain the mixture through a fine sieve.
  • 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.
  • Place the tart molds on a baking sheet.
  • Fill each empty pastry shell almost to the top.
  • Transfer the baking sheet to the oven and bake for 15 minutes.
  • Leave the oven door ajar for 5 more minutes before removing the egg tarts from the oven.


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