The Cantonese chefs also swapped the short crust pastry used in the British tarts for flaky pastry, which was commonly made for dim sum dishes like barbecue pork puffs, where the dough was made with pork lard instead of butter.
Thanks for sharing the article. Love egg tarts! I can eat several in a go!
Tai Cheung was mentioned in the feature, it makes only short crust egg tarts and not the flaky dim sum version, which I prefer.
