Sticking with the theme of difficult to make food items and dim sum, here is another. And when we say “stick” we mean it as in “buttery sticks”.
Butter in a blanket!
You have to roll it together like you mean it. It takes a lot of time and a little bit of muscle to work the dough.
I will not lie, this dough did not turn out quite like we had hopped. We recommend not using “buttery sticks” and stick to real butter. Also make sure you have time to chill the dough.
Keep your butter in the food, not the floor,
Your favorite alternative chefs, K & T
Egg Tart (Dan Tat)
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 24
Ingredients
Dough
- One batch Bob’s Red Mill Puff Pastry
Custard
- ¼ cup hot water
- ¼ cup honey
- 3 eggs
- ½ cup coconut evaporated milk
- ¾ tsp vanilla
Instructions
-
Make one batch of Bob’s Red Mill Gluten Free Puff Pastry. Fill 24 tart molds with a layer of puff pastry dough.
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Dissolve honey in the hot water and allow to cool, so as to not cook your eggs. Whisk together eggs, honey water, coconut evaporated milk and vanilla. Sieve through a mesh strainer if you have one, otherwise whisk until very smooth.
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Bake at 400 degree for 15 minutes then lower baking temperature to 350 degrees and bake for 20-25 minutes or until slightly browned.