Dan Tat.

February 7, 2011 at 1:34 pm | Posted in Uncategorized | 1 Comment
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Gung Hei Fat Choi!

I realize I am late but my Chinese-self still felt the need to wish everyone a happy new year. There is a reason that I wasn’t able to do a Chinese New Year post or a prior to Chinese New Years post.

My girls were sick.  Actually, they have been sick on-and-off since December.  The details are not ones to share on a food blog but I will say that I never want the stomach flu to infect our household again.

So my Chinese New Years was spent in the kitchen panicking and sweating profusely as I prepared dinner.  It’s all a blur now but I can remember crying, screaming, and being so tired collapsing on the kitchen floor into deep slumber.  I should clarify that those were the actions of my child/ren and not mine though the thought of throwing a tantrum and sleeping on the warm kitchen floor was tempting.

Regardless of the struggles, Chinese dinner was severed (with the help of my sister-in-law and mother whom I am extremely thankful for).  We had a feast of won-ton soup, cantonese flat rice noodles, General T’so chicken, sweet and sour pork, beef lettuce wraps and char siu (from BBQ Master in Richmond, BC).  Oh, and, of course, my favourite staple jasmine rice.

Dessert was simple yet satisfying.  I made a pineapple upside-down cake for my dad who doesn’t generally prefer asian desserts.  As for everyone else I made dan tats or, rather, egg tarts.

Dan tats are a favourite Chinese dessert of my mother which is comprised of, generally, a shortcrust shell filled with an egg custard.  They are quite simple and fast to make.

Celebrate the year of the rabbit and take pleasure in the little joys of life like dan tats.


Dan Tat/Chinese egg tart (adapted from My Kitchen Snippets)



  • 125 gm. unsalted butter, softened
  • 60 gm. confectioners sugar
  • 1 egg yolk
  • 200 gm. all-purpose flour
  • 1/4 tsp salt

Egg Custard

  • 280 gm. milk
  • 110 gm. granulated sugar
  • 3 large eggs
  • 1 tsp. vanilla extract

For the pastry:
Preheat oven to 350 degrees. Prepare muffin tin by buttering or spraying tins with oil.

In a bowl of an electric mixer fitted with the paddle attachment beat butter and icing sugar till well mixed.

Add in the egg yolk and vanilla and mix until combined.

Slowly add flour and mix until dough comes together.

Cover dough with plastic wrap and cool in fridge for at least 30 minutes.

Once ready, grab about 2-3 tablespoons of dough and flatten into a disc with hands. Place disc in muffin tin to form a tart shape. Repeat until dough has been all used.

Bake the tart shell till half-cooked. This will take about 10 min. The pastry should turn white and slightly brown on the edges.

Remove from the oven.

Turn the oven heat down to 325 degree in order to bake egg custard.

For Egg Custard:

In a small saucepan set over medium heat, stir together sugar and milk until sugar dissolves. Remove from heat and make sure milk does not boil.

Whisk eggs and then stir them into milk mixture. Add vanilla; combine.

Pour custard into tart shell and bake till custard sets about 20-30 minutes. Custard will be slightly jiggly when done.

Remove done tarts from oven and cool on wire rack.


Cinnamon Apple Tart

September 22, 2008 at 6:59 am | Posted in Uncategorized | Leave a comment
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So, last week I had big aspirations for baking. I bought a bunch of ingredients including phyllo dough. When I got home from the supermarket I placed in in the fridge so that it could defrost. Seven days go by and it was still in the fridge starring me down. I couldn’t take it anymore so I took it out and decided I would make an apple tart with a bag of apples my hubby told me he would eat (he hasn’t even eaten one, sheesh).

Anyway, my sisters were over and since we are such dessert maniacs I decided this would be the perfect treat for us. My inspiration for this dessert came from a recipe book my parents gave me for Christmas call The Silver Palate which has very many tasty creations in it. Well, I took their idea of apples wrapped in phyllo dough and made it my own — kind of like apple pie wrapped in phyllo, yum yum yum!



  • 6 medium apples, peeled, cored and cut thin (I used granny smiths)
  • 12 phyllo leaves
  • 1/2 cup butter
  • 3/4 cup brown sugar
  • 1 tbs cinnamon
  • 1/2 tsp cloves
  • 2 tbs granulated sugar
  • 1/8 salt


Unwrap the phyllo dough and cover with a moist towel for at least 10 minutes.

Preheat the oven to 425 degrees.

Melt butter on the stove top.


In a bowl mix brown sugar, cinnamon and cloves together. Toss apples in the sugar cinnamon mixture.

In a separate bowl combine granulated sugar and salt together.

Grease or place parchment paper on a baking sheet. Grab one leaf of phyllo and lay it on the baking sheet. Make sure the damp towel is always placed on top of the phyllo that isn’t being used.

Cover the phyllo dough on the baking sheet with butter using a pastry brush. Then sprinkle some of the sugar and salt mixture over it. Repeat this five times.


After the sixth layer pile apples in the centre of the phyllo creating a circle. Pour the excess sugar cinnamon syrup on top of the apples.

Put on another leaf of phyllo dough. Cover with butter and sprinkle with sugar salt mixture. Repeat this five times. On the last leaf only cover with butter.


Cut off excess phyllo only allowing the dough to be 8 inches in diameter. Pinch the edges shut.


Place in the preheated oven for 35 – 40 minutes. Cover with aluminum when top becomes brown (about 10 minutes).

Serve warm with vanilla ice cream and enjoy (I hope).

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