wow not heard of 'lau sau bau'....made me think of 'dau sa bao' [red bean bun] though haha... if its gotta be that lai wong bao.....id rather have the old school 'leen yung bao'...!!!!!!!!!!!.....
my mom uses the crisco shortening can's tenderflake pastry recipe (it's the recipe on the big crisco shortening can) and makes the tart shells with that. She bought legit metal tart tins to put the pastry to mold it (cut out circular shaped tart shells to put in the tins) and she'll freeze them in batches. Then she just has to make up the egg custard part and she'll just bring out her tart shells, pour in the egg custard and bake them. My dad will eat 6 of them JUST LIKE THAT!
wow, everyone seemed to adore dan tart ! I used to liked them ._. not anymore. Maybe the patissery here is not the best.
Who doesn't love egg tarts?! I LOVE THEM! I like them even more with the flaky crust...but I'll still eat them with the shortbread/cookie-like crust. I also LOVE those Portuguese Custard Tarts!
I love egg tarts, especially the mini ones. WIll eat them in one bite.....delicious. BTW, the portugese egg tarts are also really nice.
I love dan tart!! Especailly the ones i ate when i was little. So hard to find that taste now in Australia. Been around and tried diff onces.. i don't like some of the dan tart with those crispy pastry... I like the hard ones.