Chinese custard tarts
Indulge in the rich and creamy delight of Chinese Custard Tarts with this easy recipe. Made with perfectly balanced yolks, sugar, light sour cream, milk, and vanilla extract, all encased in flaky puff pastry, these tarts are a mouth-watering treat for any occasion. Create these delicious pastries at home with simple ingredients and enjoy a taste of traditional Chinese pastry.
- 22 Feb 2025
- Cook time 20 min
- Prep time 20 min
- 10 Servings
- 6 Ingredients
Chinese custard tarts, also known as Dan Tat, are a popular dim sum dessert that combines a crisp, flaky pastry with a creamy, sweet custard filling. They are beloved for their delicate texture and rich flavor, making them a favorite treat in Chinese bakeries around the world. This recipe will guide you through the steps to create these delightful tarts at home, ensuring a perfect balance of pastry and custard.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the 6 egg yolks and 1/2 cup of sugar until well combined and slightly frothy.
- Add the 3/4 cup light sour cream, 1/2 cup milk, and 2 teaspoons of vanilla extract to the bowl. Whisk until the mixture is smooth and well combined. Set aside.
- On a lightly floured surface, roll out the puff pastry sheets into a large rectangle, approximately 1/8 inch thick.
- Using a round cutter that fits the size of your tart tins, cut out circles from the puff pastry.
- Gently press each pastry circle into the tart tins, ensuring they fit snugly and come up the sides slightly. Trim any excess pastry.
- Pour the prepared custard filling into each of the pastry-lined tart tins, filling them almost to the top but being careful not to overfill.
- Place the filled tart tins on a baking sheet and transfer them to the preheated oven.
- Bake for 20-25 minutes, or until the custard is set and the pastry is golden brown. The custard should be gently set, with a slight wobble in the center.
- Remove the tarts from the oven and allow them to cool in the tins for a few minutes.
- Carefully transfer the tarts to a wire rack to cool completely.
- Serve the Chinese custard tarts warm or at room temperature.
Tips:
- Use chilled puff pastry: Keep the puff pastry sheets chilled until you are ready to use them. This helps maintain the structure of the pastry and ensures a flaky crust.
- Avoid overmixing the custard: Gently mix the custard ingredients just until combined. Overmixing can introduce too much air, leading to an uneven texture.
- Strain the custard mixture: Pour the custard mixture through a fine-mesh sieve to remove any lumps or egg solids. This step ensures a smooth and creamy filling.
- Preheat the oven: Make sure your oven is fully preheated to the specified temperature before baking. This ensures even cooking and helps the pastry to rise properly.
- Use a water bath: Place the tart molds in a water bath while baking. This gentle cooking method helps prevent the custard from curdling and ensures a silky texture.
With this recipe, you can recreate the delightful experience of enjoying Chinese custard tarts in a traditional dim sum setting. By following the tips and steps provided, you will achieve a perfect balance of flaky pastry and creamy custard filling. Serve these tarts warm for the best texture and enjoy the sweet, indulgent treat that has captivated dessert lovers around the world.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 380kcal | 19% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 0.75g | 2% |
| Sugar 11g | 11% |
| Fat | |
| Fat 24g | 28% |
| Saturated 4.93g | 16% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 90mg | 17% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 1.93mg | 12% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.34ug | 14% |
| Vitamin C 0.16mg | 0% |
| Vitamin E 0.90mg | 6% |
| Vitamin K 8ug | 7% |
| Minerals | |
| Calcium, Ca 60mg | 4% |
| Copper, Cu 0.07mg | 8% |
| Iron, Fe 1.60mg | 15% |
| Magnesium, Mg 12mg | 3% |
| Phosphorus, P 90mg | 8% |
| Potassium, K 100mg | 3% |
| Selenium, Se 18ug | 34% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 0.64mg | 6% |
| Water | |
| Water 33g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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