Hong Kong custard tarts from A. Wong - The Cookbook: Extraordinary Dim Sum, Exceptional Street Food & Unexpected Chinese Dishes, from Sichuan to Yunnan (page 210) by Andrew Wong

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Foodycat on December 30, 2023

    I made just the pastry following the (poor quality, filmed in lockdown) video on youtube and it was superb. A fiddle, but absolutely brilliant.

  • Foodycat on February 20, 2016

    Agreed - I know the theory with egg tarts, you make a water dough and an oil dough and layer them together, but there are several steps missing in the method here.

  • nadena13 on February 19, 2016

    I have to agree with another reviewer that the recipe has skipped some steps regarding the pastry. Can someone please amend it?

  • love2chow on February 19, 2016

    Is it just me? This recipe makes absolutely no sense for the dough/crust part.

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