Dai Don Tot (Chinese Egg Custard Tart)

I promised the recipe for Dai Don Tot in my previous Dim Sum blog post and here it is!  I love the rich, creamy texture to this dessert and the wonderful eggy flavor.  It’s one of my favorite endings to dim sum (aside from the bean paste sesame balls).  Dai Don Tot is typically served as individual tarts but here I made a large pie size version to cut down on recipe steps and time.  I use a homemade crust in this recipe (I highly recommend it) but you can always use a store-bought crust to make it even less time consuming.  If you don’t make the crust, the recipe is super easy- just whisk and pour!  (Not that the crust is hard- you just need to keep your crust ingredients cold)

Dai Don Tot (Chinese Egg Custard Tart)
Serves 8
Total Time: 2 hours

• 3 medium eggs, room temp
• 3 yolks
• 1/2 cup 2% milk, room temp
• 1 cup half and half, room temp
• 1 cup sugar

Homemade crust
• 1 1/4 cups flour plus 2 tbsp
• 1/4 cup sugar
• 1/2 teaspoon kosher salt
• 1 stick cold unsalted butter plus 1 tbsp, diced
• 1/4 cup + 1 tbsp cold, iced water
• 1 cold egg

Crust: Whisk dry ingredients together.  Add butter in three batches and work into flour with pastry blender (or fork/mashed potato masher) until butter is pea sized (visible butter bits are good- that’s what makes for a flaky crust).  Slowly add 1/4 cup of cold water and form dough with a spatula.  Add another tablespoon of water if dough isn’t formed yet.  Gently and quickly knead dough into a ball and cover with plastic wrap.  Chill 1 hr in fridge (if made ahead, dough will keep for 1 week in fridge).  Roll out the dough (no rolling pin?  use a wine bottle) and transfer dough to pie pan and pierce all over with a fork.  Place pan in freezer until oven is heated to 375F.  Bake at 375F for 10 min with an aluminum foil cover on top to weigh it down, and then bake an extra 5 min without foil.  Remove crust and lower temperature to 300F.

Pie: Add all ingredients in a large bowl and whisk to combine.  Skim foam from the top with a spoon and pour into par-baked crust.  Bake 1 hr 30 min at 300F.  Remove and serve warm, room temp, or refrigerated!

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4 comments

  1. Oh wow, a very interesting post. I’ve never heard of egg custard tart! Nice to see cultural variations. It’s a bit different from an English custard tart (see recipe on my blog, if you wish)

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