Chinese Egg Tart (Dan Tat)
Egg tarts are probably one of my favorite chinese desserts. Whenever I have a chance, whether at dim sum or a walking by a chinese bakery, I look for these slightly sweet little pastry creations. But they can be very rich. Traditionally, the pastry crust is made with a water dough and oil dough, layered and then rolled over and over, similar to how a puff pastry is created with layers of butter and dough. This little crochet tart is made of wool and cotton batting for a cute treat without all of the fat. I made these tarts with a 3.5 mm crochet hook, worsted weight yarn and they came out about 3 inches in diameter standing about 1-1.5 inches high.
Materials
3.5 mm hook Yellow worsted weight yarn (approx. 10 yds) Tan worsted weight yarn (approx. 20 yds) Fiberfill stuffing Two black beads Needle/thread
Pattern
Top Beginning with yellow yarn Magic loop 6 stitches (6) 2) Inc in each stitch around (12) 3) \*inc, sc\* repeat around (18) 4) \*inc, sc 2\* repeat around (24) 5) \*inc, sc 3\* repeat around (30) Change to tan yarn 6) In FLO, sc around (30) 7）\*2 hdc in first sc through both loops, slip stitch in next sc\* repeat around 8) BO
At this time, figure out where you what to place your eyes and sew them on at this point. I placed them about one inch apart between the 3'd and 4" rounds of the yellow section.
Bottom
With the tan yarn on the underside of the top (WS), 1)Sc around in the BLO of the yellow row (30) 2 \*sc2tog, sc 8\* repeat around (27) 3) \*sc2tog, sc\* repeat around (18) 4) \*sc2tog, sc\* repeat around (12) 5) Sc2tog around (6) You will want to begin stuffing the bottom of the tart. 6) Sc2tog around (3) 7)BO
2015 Copyright by Jennifer Chen
All rights reserved, not to be reprinted. Patterns for personal use only, not for commercial or retail purposes If you make an ami from the pattern, please credit me ?
