melt in-the-mouth shortcrust to glassy, flaky puff, to ethereally light choux – are all created using butter, flour and water (and the occasional egg). People are often intimidated by pastry ...

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

The best flour for making shortcrust pastry is coarse wheat flour. It's also worth considering egg yolks, which are optional but often included in shortcrust pastry. Hard-boiled egg yolks make the ...

There is an old cooks' saying that people with cold hands are good at making pastry. Shortcrust, puff pastry and their relatives need to be kept cool for best results. This means chilling the ...

Mix the egg yolk, water and lemon juice into the dry ingredients to make a stiff dough ... Cold butter will result in a perfect, flaky texture. Shortcrust pastry is usually used for the bases of ...

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.

Quiche is an open, savory pastry made from shortcrust pastry, the filling of which is filled with a mixture of cream, milk, ...

Tai Cheong’s OG egg tart (HKD12) is made with a buttery shortcrust pastry shell, with a rich, eggy interior that leaves a hint of sweetness on the tongue. Its glossy finish and perfectly coiffed shape ...