Pretty much the best egg tarts I've ever had.
But maybe because they aren't as traditional as the ones you find in a dim sum restaurant or Asian bakeries. Instead of the thick, soft, buttery almost shortbread like crust with a dense eggy filling that sometimes are way to rich for me, these ones have a crisp laminated pastry almost similar to phyllo dough and a light, soft egg custard.
I was intrigued by Betty's video and post about laminated dough which I then learned was inspired by Mandy's fool-proof technique. I have to say, it's pretty genius. The key to a laminated dough is to have many, many layers of dough-butter-dough-butter and so on. One way to achieve that is to do that layer by layer like making baklava or a crepe cake but if you take advantage of rolling the dough into a tight log, achieving all of those layers is that much easier.Read More