"Passion Fruit Dahn Taht"
recipe excerpted from The
Sweet Spot: Asian-Inspired Desserts - Copyright © 2007
by Pichet Ong
Reprinted by permission of HarperCollins Publishers, Inc. All rights
Makes 32 mini tarts---
This classic dim sum item actually originated in Portugal, where
it's called pasties de nata, roughly translated as "pastries
of cream." The Portuguese version is a firm egg custard in
a hard shell. The Chinese version, found in just about every Chinese
bakery and dim sum restaurant, is baked a little less so that the
pastry and custard remain soft. My version combines the two with
crisp pastry and a supple custard. I also add sweet-tart passion
fruit seeds for a more complex flavor and texture.
Nonstick cooking spray
Chinese Puff Pastry (page 144)
6 passion fruits, seeds, pulp, and juice removed and reserved
3 large eggs
¾ cup (6 ounces/168 grams) whole milk
2?3 cup (4½ ounces/126 grams) sugar
1. Spray three mini-muffin tins with nonstick spray. Press a puff pastry round
into each cup, using your fingers to press the dough flat on the
bottom and up the sides of the mold. Chill in the freezer, uncovered,
while you preheat the oven.
2. Preheat the oven to 425°F.
3. Bake the tartlet shells until golden brown and dry to the touch,
about 10 minutes. Remove from the oven and cool completely in the
pans. Turn the heat down to 325°F.
4. Put the eggs, milk, and sugar in a mixing bowl and whisk until
the sugar dissolves and the mixture is smooth. Stir in the passion
fruit seeds, pulp, and juice.
5. Divide the passion fruit mixture among the cooled tart shells.
Bake just until the custard is set, about 10 minutes; it should
still jiggle a little in the center. Remove from the oven and cool
slightly, then remove from the muffin tins and serve.
Key Lime Dahn Taht: Substitute ½ cup (4 ounces/113 grams)
fresh key lime juice for the passion fruit seeds, pulp, and juice.
(Or use 1?3 cup regular lime juice.)
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