Nowadays I see these sorts of bakeries in some suburbs and in regional areas. As a child I wanted the frogs or jam tarts but as I got older it was the matchsticks and custard tarts. I have memories of pushing past the dangling plastic strip door curtain and entering and choosing from the display. Displays of matchsticks, finger buns, meringues, frog cakes and cream filled buns and these custard tarts fill the windows. You buy them from the old skool bakeries that are rapidly disappearing. ![]() I've made one version plain and one covered with fruit just to give you some decorating ideas. If you're as taken with these as I am, I hope you'll give this a go. The pastry is crisper and more buttery, the custard more appetisingly wobbly and scented with vanilla and fresh nutmeg. While the supermarket version is fine and satisfies a craving, nothing is as good as a home made version of this custard tart. I have to confess I often get one of these from the supermarket. And nothing quite beats a home made custard tart. To heat up, I flip the tin upside down to pop out the tart, and then place the Dan Ta in the microwave for 10 seconds.The classic Australian custard tart is a wonderful mix of crisp pastry, a wobbly delicious creamy custard centre and a dusting of freshly grated nutmeg. I prefer them slightly warm though they’re perfectly fine at room temperature as well. When you’re ready to eat them, the Dan Ta is easy to heat up. They’re definitely best eaten right away, but if you have extras that won’t be consumed within the next day or so, then you probably should refrigerate them to be on the safe side. Just bake and eat!Ĭhinese bakeries keep their Dan Ta at room temperature, but they also probably sell them within a day or two. When whisking the eggs, make sure to whisk very well or else your filling may have some white spots appearing instead of the traditional flawless yellow filling. The mixture needs to cool completely before adding the eggs or else the hot water will cook them. I simply put a bowl of the measured water in the microwave for one minute which seemed to create the perfect temperature. The filling requires you to dissolve sugar in hot (not boiling) water. ![]() If the dough folds slightly over the top of the mold, that’s fine as you can pinch it around the edge to create a pattern like what you’d see on a pie. When cutting the dough, make sure the cup used is wider than the width of the mold so that the dough is covers both the base and sides of the mold. Don’t get graham cracker pie crusts as those will crumble, plus you need dough for the tart. ![]() If your molds are slightly larger or smaller than the output may vary accordingly.įor the dough you can use any dough pie crust that you can unroll and cut, like the Pillsbury ones found in the refrigerated section in grocery stores. The recipe makes 20 tarts if using standard Dan Ta tins. If you don’t have access to these, use something similar like shallow ramekins. The tins are approximately 2” wide at the base and then they widen to 3” at the top. I fall into this latter category, and as such was excited to give my mom’s easy and convenient Dan Ta recipe a try.įor the molds, I reused tins I had saved from past purchases of Dan Ta from bakeries. My mom’s adapted recipe is ideal for those who want the taste of homemade Dan Ta, but may not have the time or cooking expertise to create bakery-perfect tarts. Traditional Dan Ta recipes require you to make the dough which is tasty, but adds time. We’d eat them for breakfast, at Dim Sum, as a snack or for dessert. One of my favorite childhood Chinese pastries is Dan Ta, or egg tart.
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