Like Ginger Egg Tarts (Keong Zap Dan Tat), the crust for these tarts is made using two types of dough to create a flaky pastry. The first dough is a water-based dough called “soei pei” (water skin) while the second dough is a rich oil-based dough called “yao sum” (oily centre).
Medium-gluten flour (zong garn fan)
Low-gluten flour (dai garn fan)
Combine and cream filling ingredients adding a little water at a time until a paste is formed. Set aside.
Combine first dough ingredients to form a dough.
Combine second dough ingredients to form a dough.
Roll first dough out on a floured surface until it is large enough to enclose second dough. Place second dough in the middle of first dough and bring the sides up to enclose. Roll out combined dough on a lightly floured surface and fold in the sides then roll out again. Repeat the process of folding and rolling out the dough a few more times. Refrigerate dough for 1 hour.
Roll dough out into a 2-mm thick sheet. Use a 6-cm round cutter to cut out rounds from dough. Grease tart cases and press in dough circles.
Fill tart cases with prepared filling. Bake in a preheated oven at 200°C for 6–8 minutes.