Gong Hai Fa Choy! Happy Chinese New Year! Egg Tarts, also known as Dan Tats, are delicious warm egg custard tarts. They are a staple dessert at Dim Sum restaurants, but you can have them any time. We like them at tea time in our house. For Chinese New Year, the flaky layers represent the rising abundance in the year to come, and the circle shape represents family reunion. Read more about Chinese New Year traditions here.

To make the pastry shell, you’ll need:

  • 1 ½ Cups Flour
  • ¼ tsp. Salt
  • 1 Tbsp. Sugar
  • 2 ½ Sticks of Butter, cut into small pieces
  • ¼ Cup Cold Water
  • Mini pie tins or shallow muffin tins

To make the filling, you’ll need:

  • 1 Cup Hot Water
  • ½ Cup Sugar
  • 3 Large Eggs at room temperature
  • ½ Cup Evaporated Milk
  • 1 tsp. Vanilla

Using a food processor, combine all ingredients for the pastry shell except for the water. Slowly add the cold water and stop once the dough forms together. Knead the dough on a floured work surface, form into a disk and then chill for 30 minutes. After chilling, roll the dough ¼ inch thick and cut into rounds (I used a glass), and place each one in the mini pie tins.

Heat the oven to 350 degrees Fahrenheit.

To make the filling, combine the hot water and sugar. Let cool. Whisk 3 eggs, the evaporated milk and Vanilla. Whisk in the sugar water. Strain the mixture through a fine sieve to remove the air bubbles.

Pour the filling into each pastry shell and bake for 25-30 minutes.

Makes 18-20.