One of my favourite desserts since childhood is the Chinese eggtart. I love it best when they come just out of the oven at dim sum restaurants but failing that option, I always go for the Tong Kee ones. So as a real eggtart fan, I was somewhat sceptical when mum said she was going to make her own.
The batch that you see below was part of her first attempt. The base that she used was not the flaky one but the harder dough variety. These just came out of the oven.
After this, she prepared the egg filling, I think with egg (duh), sugar and milk. The filling was then added to the bases and baked again. And the finished product:
I registered my vote by chomping up two at one ago and bringing one to work the next day. Pass with distinction.
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