Cantonese egg tart
Ingredients
- Pastry: 200 g all-purpose flour
- Pastry: 100 g cold butter
- Pastry: 50 g powdered sugar
- Pastry: 1 egg yolk
- Pastry: 1 tbsp cold water
- Custard: 100 ml whole milk
- Custard: 80 ml water
- Custard: 60 g sugar
- Custard: 2 eggs
- Custard: 1 egg yolk
Instructions
- Marinate Cantonese egg tarts with cooking wine and a little starch for 10 minutes