Though many people don’t consider me that Chinese (which I agree, but somehow still manage to get offended by), I sure do love Chinese food! Not the weird creepy stuff like pig’s blood or chicken feet or intestines…but just about everything else! 🙂
So since we are making “zong zi” this week for my young adult fellowship, I thought it’d be fun to make “dan ta” for dessert! 🙂 Dan ta makes me think of yummy trips to Chinatown and those bright pink dessert boxes. You know what I’m talking… they make you super excited because boy-oh-boy are those dan ta ZEN HAO CHI! 😀
And I’ve been warned that they are hard to duplicate… and they are. They aren’t that much work really. Some butter pastry for the crust and a slightly sweet egg filling. But I suppose I don’t have enough Chinese blood (or love, for that matter) to make them perfectly. I think that the taste of the crust is a bit overpowering compared to the egg custard part. The crust also doesn’t taste like the dan ta crusts I vividly remember in my mind and tastebuds. However, if you just eat the egg custard part.. AH. Good memories come back. 🙂
These are some pictures of my first batch.. I may need to wake up super early to finish the rest because I am JUST TOO TIRED to make anymore. 😦
Oh yeah.. they are also HUGE since I made them in a mini-tart pan. haha. Perhaps I’ll make some in a muffin pan since I lack the appropriate-sized tart pans. I seriously saw some at Sur La Table the other day, but I didn’t give them a second thought. NOW I know better!
Hao ba! Wo lei lei. Wo yao chu shui jiao. Zia jian peng you! 🙂