I cannot even explain to you the excitement that me and my family get when the steaming hot carts filled with small plates of dim sum would pass by our table. After eyeing the selection and pick out each plate one by one, soon our table was filled with soft and slippery shrimp rice rolls, fluffy steamed buns, chicken feet, crystal shrimp dumplings, steamed spare ribs, and pan fried daikon cake served with a side of oyster sauce. Our attention would be solely on eating every last bite on that table. Everything would be DELICIOUS and we would be oh so full. We couldn't possibly fit another bite into our bellies but once that dessert cart would roll around, even if there wasn't enough room for another plate we would make space by stacking them right on top of each other because everyone knows there's always a second stomach for dessert.
From the custard filled buns to the sweet soft tofu pudding, you could never just pick one. You had to at least get two plates. Two plates of dessert was the bare minimum and no one would disagree. For me and my family, dan tats or sweet egg tarts are the staple. One time we even refused to leave the restaurant without it. We stayed a whole extra 20 minutes just for them to make them fresh for us. We stayed, we waited, and then we enjoyed our long awaited piping hot sweet egg tarts. Totally worth it. Highly recommend and would do again because a straight out of the oven, too hot to handle, egg tart is a real treat that everyone should enjoy once in their life.
Sweet Egg Tarts 蛋撻
Makes 6 tarts
Ingredients:
2 large eggs
1/2 cup of milk
1/4 cup of sugar
Small pinch of salt
6 tart shells, follow box instructions*
Instructions:
Preheat your oven to 400 degrees Fahrenheit.
Next, in a bowl add in the egg, milk, sugar, and salt. Whisk it hard enough to combine the egg white and egg yolk until it becomes a pale yellow color but gently enough that you don't incorporate air into the mixture.
Pour the mixture over fine a mesh strainer for a silkier custard. Place 6 tart shells onto a baking tray and pour in the egg mixture about 90 % of the way.
Place in the oven and bake for 20-22 minutes or until the shell is golden brown and the custard is completely set. Let it cool down for 5 minutes and enjoy while still hot because nothing beats a warm egg tart!
* Depending on the brand of frozen tart shells you get, they will ask you to defrost them before using. So give the instructions on the box a quick read before you pour the custard into the shells. *