Egg Tarts are cute little tarts of delicate buttery flaky pastry crust filled with a silky-smooth egg custard. They're ...

At Breadivore, baskets of thinly layered croissant dough are filled with egg, ricotta, parmesan, and garlic chive — one of ...

A teatime staple in Hong Kong is the egg tart – a delicious pastry with a flaky outer shell that holds a creamy but firm custard. This tasty baked good is called 蛋撻, or daan tat, in ...

Set aside. Roll your pastry to about 3mm in thickness and cut a disc bigger than your tart tin. Gently sit the disc into the tin and allow it to fall into place. Do not stretch it too much as this ...

Swissman Gregoire Michaud is planning big in 2025 with the launch of stores in New Territories, Bakehouse brand swag, and an ...

wipe it away with your finger otherwise the egg will stick the layers of the pastry together and stop the pastry from rising). Divide the lemony cream cheese between the six tarts, spreading it ...

Whether you prefer Hong Kong-style egg tarts (you can pick either a crumbly, buttery shortcrust pastry (曲奇皮) or a flaky puff pastry (酥皮) with egg custard inside), or Macau-style ...

For a recent fruit tart, she made the custard layer on the bottom with cornstarch as a thickener rather than eggs. She is shifting elements that are egg-heavy, such as lemon curd, from a primary ...

The slightly nutty short-crust pastry makes the perfect crumbly case for a rich egg custard topped with nutmeg ... then fill each of the tart cases. Sprinkle a small pinch of ground nutmeg ...