I have a phobia for flaky egg tarts ~ yes, because of the crust. I didn’t think i did well the last 2 times i tried it. This time round, I spreaded this over a 2 days project and yes, it became more manageable.
And then! Sod’s law!!! something must go wrong! the pastry was cooked but the custard was still watery. i knew it!!! my eggs were too small I should have added more! the water to egg content was totally off…. grrrrrr… I decided to pull thru the bake at a very lower temperature with a tent over the tarts and yes, they finally came out beautifully 😀
Pollution index: Unhealthy
妳做的酥皮很美, 可否給我食譜? 謝謝
亲爱的，谢谢您的讚赏。。。可惜这是较早的博文，当时没开始记录食谱，烘焙完毕就扔了。。非常抱歉。。。
Hi Victoria. Just wondering if you will consider posting this recipe. Thank you.
Hi Lauren, as mentioned previously, no intention to update any posts with no recipes since I did not keep all these old recipes. It will not make sense for me to just post a recipe if I haven\’t tried it as well. There are however many recipes out there like these. Just google and you should be able to get pretty good hits.
Good luck.