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Chinese Egg Tarts

Ring in the lunar New Year with these little delicate treats: egg tarts (蛋挞) (dan tat).

Gung Hay Fat Choy (Happy New Year) to my fellow Asians and everyone else  who is celebrating the Year of the Goat next week! In preparation for this  festive occasion, I've baked Chinese egg custard tarts, or dan tat, which  is a traditional Chinese pastry filled with a slightly sweet egg custard.  You can find these pastries at dim sum or at any Chinese bakery, and  they're hugely popular amongst my entire family.  This year for Chinese New Year, I decided to try making them at home. My ...

Happy Chinese New Year: Egg Custard Tarts

The flakey crust and slightly sweet filling in these Chinese egg custard tarts make them a hit at dim sum. Make them at home for Chinese New Year!

Feasting in Hong Kong is a nonstop event. Tai Cheong + Honolulu egg tarts, Yung Kee roast duck, dim sum at Lin Heung Tea House. AND MORE...

Feasting in Hong Kong is a nonstop event. Tai Cheong + Honolulu egg tarts, Yung Kee roast duck, dim sum at Lin Heung Tea House.

Chinese Egg Tarts. These delicious treats are perfect for the Lunar New Year!

These delicious treats are perfect for the Lunar New Year!

Hong Kong shortcrust egg tart - no coloring, no additives, absolutely yummy!

Hong Kong shortcrust egg tart - no coloring, no additives, absolutely yummy!

Яичные тарталетки Дань Та

Simple and international, Hong Kong Egg Tarts. Rated on The World's 50 Most Delicious Foods list. I'm game!

Miss Hangrypants: Hong Kong Egg Tarts

Hong Kong Egg Tarts for the Chinese New Year. Happy New Wooden Year of the Horse.

Sweet and creamy egg custard in a buttery tart shell. Better than the tarts in the dim sum restaurants and bakeries.

Sweet and creamy egg custard in a buttery tart shell. Better than the tarts in the dim sum restaurants and bakeries.

Hazelnut Chocolate Torte With Espresso Ganache

Hazelnut Chocolate Torte With Espresso Ganache

Hazelnut chocolate torte with espresso ganache : This super moist cake is full of ground toasted hazelnuts and swathed in a glossy dark espresso ganache. Panko crumbs and beaten egg whites keep the crumb from being dense.

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