As a novice, I took up the challenge to make this flaky egg tart simply because I love this delicate and flaky crust with custard filling. Baking this perfect recipe can seem intimidating, it has a higer ratio of oil dough to water dough. In my attempt to fold, roll and rotate, the oil dough became warm and it melted and broke through the dough layers. As a result, the baked tarts were greasy. Cleaning the kitchen for a baking failure was the worst part of the defeat. I was beat!
I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!