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.

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

Ingredients

Pastry

  • 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

Method
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.

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Let the Christmas festivities begin!!

December 3, 2008 at 6:44 pm | Posted in Uncategorized | Leave a comment
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I love the feeling the spirit of Christmas. Hearing carolers in the mall, smelling fresh baked cookies and seeing bright lights always bring a big smile to my face.

For me Christmas always starts on December 1st, not before and not after. I like to have the tree up on the first and start my Christmas baking on the first. But this year I started late!! My in-laws came to visit and I was busy doing family activities. As much fun as that was I now get to bake some Christmas yummies and start relishing in the beauty of this season.

Of course, nothing says Christmas to me like shortbread cookies. My sister came over and she absolutely adores shortbread so I decided then and there that shortbread was to be made.

Winning Iron Cupcake got me the super Taste of Home Cookbook. I already had a copy of it but it was last years copy. This years Taste of Home Cookbook is even more fantastic than last years (I know hard to believe). So I took out the trusty cookbook and looked up a recipe for shortbread cookies. I chose the Brown Sugar Shortbread Cookies. My hubby and sister really liked them. Hubs said that usually shortbread can be dry but these were top notch.

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Ingredients for Shortbread

  • 2 cups butter, softened
  • 1 cup brown sugar, packed
  • 1/2 tsp vanilla extract
  • 4 cups all-purpose flour
  • green and red sprinkles

Prepare Shortbread

In a big bowl, cream butter until fluffy.  Add brown sugar and cream together.  Add vanilla and mix well.  Slowly add the flour slowly and mix it until a ball forms.

Knead the dough for three minutes. Then roll dough out into a rectangle shape and cut out into triangles, rectangles or squares. Prick with a fork. Place cookies on a baking sheet covered with parchment paper or a silicon mat and bake for 22-28 minutes or until bottom begin to brown.

Remove from oven. Sprinkle some green and red sprinkles on cookies. Wait 5 minutes before transferring to a wire rack.

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