Egg Tarts
The Hong Kong bakery tart: a flaky shell holding a wobbly, barely-sweet egg custard, best eaten warm enough that the pastry still shatters. Bakeries laminate their own dough over an afternoon. Store-bought puff pastry gets you most of the way there in twenty minutes of work.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Egg Tarts, checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
