I started preparing the egg tarts, rolled the 2 doughs. Made the custard. Then I remembered that I had given my tart moulds to my brother in law who opened a cake shop. At that time, he forgot to buy some more moulds and need it the next day, so I past mine to him. Lol!
Now I had to use a flare tart mould! Therefore, my finished product comes out not the shape I wanted but no choice. Better then none.
I need to buy some new ones. Most confectionery shops sells egg tarts by using sweet pastry but many still prefers the old fashioned ones , ie the Hong Kong flaky pastry type.
See, I told u! That’s not the correct fluted mould that is for egg tarts. Oh well!
Look at the layers! That is an original egg tart pastry!