The egg tart or egg custard tart (commonly romanized as dàn tà (Mandarin), dan that or dan tat) is a kind of custard tart found in Hong Kong, Portugal, England, and various Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked. (source: Wikipedia)
For the pie dough:
- 250 gr all purpose flour
- 25 gr sugar (or more if you want more sweet)
- 1/4 tsp salt
- 150 gr cubed cold butter
- 2-3 tbsp ice cold water
For the egg custard:
- 25 gr cornstarch
- 1 can condensed milk (400 gr)
- 1 tsp vanilla extract
- 300 ml water
- 3 egg yolks
- Preheat the oven at 180 Celsius.
- Mix the flour, sugar and salt using the food processor (if you don’t have any, you can use hand mixer or just with hand. Then add the butter. Mix well. Add some water until all the dough are together and you can fold it.
- Make a square from the dough and make it thin with rolling pin. Then shape the dough a cup (or something round) and put them in the mini pie mold (or you can use muffin tin). Make some whole with fork in the button of the pie dough to excess the air bubble.
- Put the pie dough in the fridge for at least 20 mins.
- Meanwhile, in a big bowl, put cornstarch, condensed milk, vanilla extract, water and egg yolks. Mix well.
- Take out the pie mold from the fridge, and gently pour the egg custard mixture into the pie mold.
- Put the egg tart in the preheated oven for about 30 mins (or longer if needed).
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