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Dessert

Dan Ta

A sweet tart with a custard filling and optional swallow's nest.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Sugar and evaporated milk work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 804 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Dan Ta

Ovenmedium heat
Time15 minutes

Ingredients

Directions

Prepare the swallow's nest

  1. Soak swallow's nest with warm water for 2 hours, remove tiny features.

  2. Wash and drain well, add 1 tbsp of sugar and 1 cup of water.

  3. Boil swallow's nest for half a minute, drain and dish up for use.

Make the pastry

  1. Mix sugar and butter well, add flour and custard powder.

  2. Knead all materials to form a dough, cut into dice.

  3. Press and flatten the dice into the tart molds.

Make the stuffing and bake

  1. Mix water and 2 tbsp of sugar well, add whisked eggs and milk.

  2. Filter through a sieve once, add swallow's nest.

  3. Mix the stuffing slowly, put into tart mold with pastry.

  4. Bake with medium heat in an oven for 15 minutes, serve.

Nutrition, whole recipe (rough)

833Calories
27 gProtein
26 gFat
120 gCarbs

Counts 5 of 7 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Stuffingnot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + evaporated milktop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the dough's structure so the pastry holds its shape when baked.
Butter
Adds fat that makes the pastry tender and rich.
Eggs
Set when baked to give the custard filling its firm, smooth texture.
Custard powder
Adds flavour and helps thicken the filling as it bakes.
Evaporated milk
Adds richness and creaminess to the custard filling.

The step that matters

Filter the custard mixture through a sieve. Sieving removes lumps and strands of egg so the filling bakes smooth and even rather than grainy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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