![]() Since you all know I’m lactose intolerant, I used margarine in the crust and soy milk in the filling. I spent a couple of days trying to find an easy recipe, and found that these can really be quite simple to make! Some authentic recipes have a slightly more complicated technique of using two kinds of dough- an “oil dough” and a “water dough” and folding them inside each other and rolling out multiple times to make an even tastier, flakier pastry, but I didn’t have the time or the patience for that today. ![]() On my second day in Singapore, my aunt brought my family to her favorite dim sum restaurant (Peach Garden in Novena), and I remembered how much I love these bite-sized treats. ![]() While my aunts and uncles were chowing down on fried chicken feet and shrimp dumplings, I would try to hoard as many dan ta on my plate as I could without being caught (and subsequently, scolded for not letting others have any, oopsies). When I was a little girl, this was one of the only things I would eat when my family went out for dim sum. The tart consists of a buttery, flaky crust and a smooth, creamy, egg-flavored filling that resembles creme brulee. If you’re interested in trying something a little bit different from your typical boxed funfetti cupcakes (kidding! I know you’re all talented chefs and bakers), then I strongly recommend you take a shot at making these little cuties.Įgg tarts are a Cantonese treat and you generally will see them at Chinese bakeries or dim sum restaurants.
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