Comments on: An Afternoon Making Egg Tarts, a Chinatown Classic

By: Wes Radez

Wes Radez — Sat, 27 Apr 2019 14:52:36 +0000

In reply to Elsie Wong. Love hearing about your variations, Elsie. Would be interested in your thoughts about the differences between the two approaches, once you've tried both. ~Wes

By: Elsie Wong

Elsie Wong — Thu, 25 Apr 2019 07:36:47 +0000

I have not used your recipe yet as I have always used a recipe taught by mother in law where two lots of pastry were made and then put together. First lot of pastry was made with water and the second with butter. Then the water pastry was wrapped outside the butter pastry and then rolled together which gave you the deliciously flaky pastry. Also we use fresh milk to make the custard. New Zealand is a dairy country and evaporated milk and milk powder is only used generally in emergencies, but I will give your recipe a go.

By: Wes Radez

Wes Radez — Mon, 10 Apr 2017 16:36:39 +0000

In reply to Natasha Carter. I'm glad, Natasha! I hope you'll give it a try and let me know how it goes for you. ~Wes

By: Natasha Carter

Natasha Carter — Mon, 10 Apr 2017 02:23:36 +0000

I am so glad you posted this. I LOVE egg tarts and they always look so complicated to make – especially that flaky pastry. I will definitely have to try this. It looks delicious!