Dan Tat revisions

I have decided that the best Dan Tat comes with blind baking the pastry for 10 minutes, letting it cool, filling it and then continuing on with the recipe. The most important thing is to dock every square millimeter of the pastry gently. In other words, no tears, no holes but plenty of forking. To get an even flakier pastry, bake the Dan Tat for 1/2 hour. I personally like this pastry better when it is baked with convection for 15 minutes.