Custard Tartlets

These custard tartlets are a well-known part of dim sum luncheons. In Hong Kong, lard is generally used to make the pastry, which results in a flaky but heavier pastry with an oily flavour. I have reworked the idea to suit my own taste, using cream and butter. Butter is an ingredient familiar to the people of Hong Kong and, though not widely used, its use is growing. The custard should be light and silky.