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Chinese Egg Custard Tarts
- Makes about
30
small tarts - Difficulty
Medium
- Ready in
3 hr 30
Published 2013
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.
Ingredients
Inner ‘Fat’ Pastry
175 g 6 oz 175 g
Method
The Pastries
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.
Shaping and Folding
On a floured surface, roll out the first dough into a
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