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Egg Tarts


By Afternoon Tea (Visit website)




This has been our family's all time "tim sum" favourite, the traditional chinese restaurant in the 70's serve was flaky skin pastry utilizing mainly lard . Though some of the restaurant here still serving the flaky skin type, but the taste is un-competible since it has been replace by crisco for a more healthy choice.
I planned to bake this using traditional flaky skin recipe which i found on web, but has last minute changed my mind as the fats required on oil dough for both crisco & butter are too heavy . Alternatively , go for the crust pastry skin which is equally good after all we are after the egg custard.





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