Dana tat are small tartlets filled with a smooth custard made from eggs, evaporated milk, sugar, and vanilla. Their preparation is meticulous, from kneading and chilling the dough to sieving the liquid mixture. Baked with care, these delights capture palates at first bite. A true gem of baking.
The dough is prepared with patience and left to rest to achieve a perfect texture.
The circles are carefully cut and filled with the soft egg mixture.
While baking, the sweet aroma spreads through the kitchen, creating a delicious temptation.
Dan tat
Ingredients
200 grams of Flour
1 pinch of Salt
100 grams of Sugar dissolved in water
1 tablespoon of Sugar
200 grams of Unsalted butter
2 tablespoons of Cold water
3 Eggs
100 milliliters of Evaporated milk
1 teaspoon of Vanilla essence
Preparation
Step 1 : In a large bowl, combine the flour, salt, and one tablespoon of sugar.
Step 2 : Mix the butter with a fork until small crumbs form.
Step 3 : Add two tablespoons of cold water or a little more to bind the dough.
Step 4 : Then, cover the dough and refrigerate for 20 minutes.
Step 5 : Place the dough on a lightly floured surface.
Step 6 : Knead lightly and roll out with a rolling pin to form a 20x50 cm rectangle.
Step 7 : Fold the top third towards the center, then the bottom third over the remaining dough to form a square.
Step 8 : Give the dough a quarter turn and roll out again to obtain a rectangle.
Step 9 : Repeat the folding process.
Step 10 : Cover the dough and refrigerate for 30 minutes.
Step 11 : Beat the eggs and evaporated milk, then incorporate the sugared water and vanilla, continuing to beat.
Step 12 : Strain the mixture through a fine sieve.
Step 13 : Preheat the oven to 200°C.
Step 14 : Roll out the dough until about 5 mm thick and cut circles matching the tart molds.
Step 15 : Press the dough into the molds up to the edges and place them on a baking tray.
Step 16 : Fill the molds almost to the top and transfer to the oven.
Step 17 : Bake for 15 minutes, then reduce the temperature to 180°C and bake for another 12 minutes until the custard sets.
Step 18 : Leave the oven door slightly open for 5 minutes before removing the egg tarts.
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