Macau Egg Tart

If you like custard and flaky pastry together, this is the tart for you. The custard was very simple to make and creamy but not too rich. I got a kick out of the instructions and the self-deprecating humour within. Fun aside, the procedure was very clear. I took Checker's advice and did 'minimal internet research' and found a Gordon Ramsay rough puff pastry recipe that worked perfectly here -- and with no ranting or swearing. Rather than flattening the circles of pastry by hand, I used my tortilla press and then finished them by hand, it only took a few minutes. My custard came out very orangey, despite only using a 1-inch square piece of peel for a half recipe. Forgetting about the icing sugar to go atop the tarts, I doubled the sugar in the custard as I didn't think it was sweet enough. The finished tarts, even with the sugar on top, were not too sweet–so keep that in mind, and taste the custard when you take it off the stove. I brought most of these tarts to a friend and asked her for a detailed tasting report, but all I got was 'yum'. I second that, and I'll be making more soon to use up all the leftover pastry.