Dan Tat are Chinese custard tarts. They are a bit like Pasteis de nata in the fact that they have flaky pastry but Dan Tat are not caramalised on top. Some Dan Tat are made with shortcrust pastry but in my opinion, they just aren't as satisfying as the crunch you get with puff pastry ones.
Unfortunately, good Dan Tat are becoming increasingly difficult to buy now in London. The place I used to go to was the Garden Bakery on Little Newport Street but when Rosewheel closed down a lot of shops and threatened to put a Tesco in, the Garden Bakery alas was no more and their excellent Dan Tat vanished!
And so the hunt began.... Around Chinatown, the Kowloon Bakery ones are fairly decent but erratic in the flaky goodness and a lot of the others do the shortcrust ones. Boo.
So far, the one I tend to buy from is the Far Eastern Bakery but only if it's early enough in the day and they're out of the oven HOT.
The best ones these days tend to be from restaurants that have a decent pastry chef and last week I sampled the ones at Royal China in Canary Wharf and oh my, they were GOOD!
A gorgeous barely set custard that was encased in perfect puff pastry that had a little crunch and then melted on the mouth. I can't wait until I try them again.
I have also as yet, yet to find a reliable Dan Tat recipe. If anyone has one, please do forward!
Unfortunately, good Dan Tat are becoming increasingly difficult to buy now in London. The place I used to go to was the Garden Bakery on Little Newport Street but when Rosewheel closed down a lot of shops and threatened to put a Tesco in, the Garden Bakery alas was no more and their excellent Dan Tat vanished!
And so the hunt began.... Around Chinatown, the Kowloon Bakery ones are fairly decent but erratic in the flaky goodness and a lot of the others do the shortcrust ones. Boo.
So far, the one I tend to buy from is the Far Eastern Bakery but only if it's early enough in the day and they're out of the oven HOT.
The best ones these days tend to be from restaurants that have a decent pastry chef and last week I sampled the ones at Royal China in Canary Wharf and oh my, they were GOOD!A gorgeous barely set custard that was encased in perfect puff pastry that had a little crunch and then melted on the mouth. I can't wait until I try them again.
I have also as yet, yet to find a reliable Dan Tat recipe. If anyone has one, please do forward!
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