A teatime staple in Hong Kong is the egg tart – a delicious pastry with a flaky outer shell that holds a creamy but firm custard. This tasty baked good is called 蛋撻, or daan tat, in ...

The egg will easily pop out into the tart shell. Cut a small piece of cooked bacon and set it in the edge of the shell in the ...

The colour of the shell comes down to the breed of the hen that laid it; the difference in flavour is subtle, if noticeable at all. Often a recipe will state the size of egg required; if it doesn ...

Pour the milk onto the egg yolk mixture and stir well, creating little bubbles. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Sprinkle a small pinch ...

2. Add the egg yolk and mix. Gradually add cold water, one tablespoon at a time, until the dough comes together. Avoid overworking the dough. 3. Wrap the dough in cling film and refrigerate for 30 ...