If there’s one thing I actually enjoy eating at dim sum, it’s gotta be dan tats. Dan tats are basically egg custard tarts. There are different versions of them such as the po gok tat- the Portuguese version I had in Macau, China. Different bakeries also make the tart crust differently. Some have it more dense like a shortcake, but my favorite is the puff pastry like crust with tons of flaky layers.
I’m not much of a recipe blog, but I do cooke/bake because I DO eat. For now, I won’t be posting recipes or directions (unless I used a link). Treat this as more inspiration!
First you make what I call puff pastry Chinese style. I make my pastry dough from scratch. It is way more work intensive, but worth it. I rolled and folded this one 3 times with a total of 10 new layers. More layers = more layers of flakiness. I don’t fold too many times because the dough starts to break down with the new addition of flour and it either gets too mushy or too tough.
I rolled out the dough and cut it out to the size of my mini tart tins. I use aluminum tins, so you don’t ever have to spray or flour them. They don’t stick for me.
Hope you’re having a great Labor Day weekend!