Now that Chinese bakeries are mainly on the decline in London, and Chinese egg tarts are getting more and more expensive, it's time to make my own...
I used a recipe from my Chinese cookbook Quick and Easy Chinese - dim sum version... First attempt of course was too hard. Pastry was slightly thick and I should've added some sugar into it. The book said 20 minutes to bake, but this took 40 minutes! 😅
My second attempt, I tried to change the recipe to make exact 8 egg tarts. Big fail! Pastry was not crunchy enough. Too dry. Egg mix didn't have enough water and I added less sugar this time. Cooking time was 20 minutes. 😆
Third attempt will be soon... 😋