Make a shortcrust from the flour, butter, icing sugar and egg, chill, then press into small tart tins.
2
Dissolve the sugar in the hot water and let it cool.
3
Whisk in the eggs, evaporated milk and vanilla, then strain twice for a silky custard.
4
Fill the pastry cases almost to the top.
5
Bake at 200°C (400°F) for 10 minutes, then at 180°C (350°F) for about 10 minutes until just set with a slight wobble.
✓ What Makes it Authentic
Cantonese dan tat appeared in Guangzhou and Hong Kong in the early 20th century, inspired by British custard tarts, and is a dim sum and bakery favourite.
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