Dragons and Egg Tarts

Hey it's me! No, not really.

Gung Hay Fat Choi! This Monday marks Chinese New Year - 2012 happens to be my year, the Year of the Dragon.  Last year felt a lot like a really extended holiday; this year will instead include more work and less lazying around, yet promises to be one of many exciting opportunities and hopefully decent adventures along the way.

I like this holiday because it reminds me of my background, where my family comes from, etc.  I remember traditions that my grandparents brought with them from China, and are trying to pass on to us, the new generation.  The days before New Year, we must clean the house to sweep out all the bad luck, and make room for the good luck. My mom pays particular attention to this tradition, though I personally believe its an excuse to pull out her beloved vacuum and subject the rest of us to dust and spray and wipe the house down.  We also have to be careful with what we say - can't mention any words relating to death or illness.  Chinese New Year is also fun because it gives a good excuse to pork out :)  On Sunday, New Year's Eve, we must eat a chicken (whole, with the head on!), whole fish, and noodles (longevity, long life). On New Year's day, we're vegetarian and wear red for good luck.  This is more or less the extent of how we celebrate at home, but the list goes on in many other households.  Oh, and money in lucky red envelopes from relatives, how could I forget that ;)

"Dan" means egg, "Tat" means tart

I brought egg tarts (dan tat) for staff at work.  Many of them are not familiar with Cantonese cuisine so it was fun to share with them one of our most popular desserts.  In Vancouver, you can find these everywhere, in Chinese bakeries and supermarkets.  But in the suburbs, I've got to make my own! I used my grandma's "secret" recipe:


Chinese Egg Tarts (Dan Tat)
makes 24 tarts

24 tart shells, baked for 3 minutes at 375 degrees F, and cooled completely
5 eggs
6 oz sugar (measured in a liquid measuring cup)
12 oz water (measured in a liquid measuring cup)
2 tbsp evaporated milk
1 tsp vanilla
1 tsp custard powder (optional, for colour)

Mix together the eggs and sugar until the sugar is dissolved.  Mix in the remaining ingredients.  Let the foam settle, and then pour into the cooled tart shells.  Bake at 375 degrees for 15-20 minutes.