Chinese Egg Tarts (Dan Tat)

My sister and I had some quality bonding time this past weekend making dan tats for the first time. It’s one of my favorite dessert. When I was young, I would only eat the egg part and leave the tart shell for my grandma. I just loved nibbling into that silky smooth, lightly sweeten eggy custard. It's such a treat. I grew up eating dan tats in Chinese bakeries and dim sum restaurants, thinking that these tarts would be impossible to make. But this recipe is simple, requires few ingredients and a crowd pleaser. They are extra yummy when served warm. Enjoy! :)

Adapted from All Recipes
Makes a little over a dozen
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Ingredients: 
Crust 
1 cup confectioner’s sugar 
3 cups all-purpose flour 
1 cup butter 
1 egg, beaten
1 dash vanilla extract 

Egg Custard 
2/3 cup white sugar 
1 ½ cups water 
9 eggs, beaten 
1 dash vanilla extract 
1 cup evaporated milk 

Directions: 
In a medium bowl, mix the confectioner’s sugar and flour together. 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. Shape dough into 1 ½ inch balls, and press balls into tart molds so that it covers the bottom, and goes up higher than the sides. 

Preheat the oven to 450 degrees F. Combine white sugar and water in a medium saucepan, and bring to boil. Cook until the sugar dissolved, remove from heat and let it cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells. 

Bake for 15 to 20 minutes in preheated oven, until golden brown and until the filling becomes solid.