3 hr 30
By Marc Grossman
Warm custard tarts straight out of the steam oven are a staple of Chinatown coffee shops. For the authentic shiny egg custard, you need to bake it slowly at a low temperature.
Combine all of the inner ‘fat’ pastry ingredients together into a dough and refrigerate for 30 minutes. Do the same for the outer egg pastry and refrigerate for 30 minutes as well.
On a floured surface, roll out the first dough into a 20<