Description
My interpretation of the Hong Kong custard tart – a mash-up of the classic English tart and the Portuguese pasteis de nata via Macao. It takes the low and slow cooking time from England, but features a Portuguese style laminated pastry. Only the twist here is that the lamination isn’t between pastry dough and butter, but between a water dough and an oil dough containing lard, which, if you think about Chinese cooking and their typical ingredients, makes perfect sense!
Ingredients: organic white wheat flour, eggs, organic butter, condensed milk, icing sugar, sugar, lard, sea salt, water.
Allergens: gluten, dairy, eggs
