🌟Baking School In-Depth: Egg Custard Tarts🌟 To kick off the New Year, we chose to begin our baking adventure in China with Egg Custard Tarts, or dan tat! Despite their prominence in Lunar New Year celebrations, egg tarts can be found year-round at Chinese bakeries and dim sum restaurants. With a gorgeously golden and velvety custard filling and a crisp yet tender crust, these shareable sweets are an excellent introduction to Chinese baking. In this month’s module, we make these delicious, delicate tarts more accessible than ever. From making a pâte sucrée-style crust to preparing the filling and ensuring a smooth, glossy finish with no cracks, we break down each and every step in the process. Lunar New Year falls on January 22 this year, and we can’t think of a better way to celebrate. Happy Lunar New Year, bakers! And Baking School with @williamssonoma makes its 2023 debut this Monday night, January 9th! To kick off a new year of baking, @brianharthoffman will share the Egg Custard Tarts that are featured in January’s extensive Baking School In-Depth module. He’ll be joined by @eatchofood, author of Mooncakes & Milk Bread, to share her Goong Goong’s Almond Cookies recipe to celebrate Lunar New Year. You can find the link for to sign up for Baking School In-Depth emails and Baking School In-Depth classes in our stories!