The desserts of the Campania tradition are always the most indulgent. Walking through the streets of Naples between a rum ...

Adding egg yolks to a shortcrust pastry is completely optional. But the reasoning is because the fat of the egg yolk enriches ...

Use the chart below to ensure you have the correct amount of sweet shortcrust pastry for your tin size – but eggs vary in size, so don’t be afraid to adjust the water up or down slightly ...

Stir the sugar into the beaten egg to dissolve it slightly and add this to the flour mixture until it comes together as a dough. Wrap the pastry dough in baking parchment and place into the fridge ...

Whether you prefer Hong Kong-style egg tarts (you can pick either a crumbly, buttery shortcrust pastry (曲奇皮) or a flaky puff pastry (酥皮) with egg custard inside), or Macau-style ...

For the pastry lid, brush a little beaten egg around the lip of the shortcrust pastry and place the puff pastry on top. Press together to seal, trim the excess and use a fork to crimp the edges.

Whisk the egg yolk and add the water ... warm or cold with a bowl of softly whipped cream. First make the shortcrust pastry. Sieve the flour and salt into a bowl, cut the butter into cubes ...

Some believe the Hong Kong-style egg tart is a version of the British custard tart. The British one is made using crumbly shortcrust pastry instead of flaky puff pastry and is usually served cold.

You can line flans and tarts now using the normal way of rolling out pastry. Rub in well until you have fine breadcrumbs. I tend to take the lazy route and use a food processor Add the egg and a ...