Jiggly, silky custard encased in crunchy, buttery pastry: yum cha at home is sweet and delicious
I just love these jiggly, silky, buttery tarts with their silk custard filling encased by crisp, shortcrust pastry. They’re a Hong Kong classic, a favourite for yum cha feasting and really easy to make at home. Chef and cookery teacher Tony Tan has kindly allowed me to share this recipe from his book Hong Kong Food City and adapt it for Thermomix
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