Egg Custard Tarts are a favorite dim sum with the Chinese people. Traditionally, they are served warm. However, some people (like my husband) like them cold. To me, they are delicious either way.
Place both the flours on the work surface, make a well in the center, and add the egg. Work the egg and the flour together with your fingers until the egg is absorbed. Add the lard and work in thoroughly with your fingers. Gradually dribble in the water (add an additional 1 or 2 tablespoons if mixture seems too dry) and combine. Using a dough scraper to pick up the dough, knead for 20 minutes,