If you want the real thing, Chinese puff pastry is the way to go when making Hong Kong-style egg tarts. The recipe is a little more intimidating than butter-based puff pastry, however. There are two separate flour layers used, one with butter and margarine (called oil dough) and the second one made with shortening (called water dough), rolled and chilled before the laminating process begins. 

Once chilled, both doughs are rolled and folded together multiple times, which will bake into a ton of tender yet crisp, flaky layers. While puff pastry isn’t generally thought of as a beginner’s task, we all have to start somewhere, right? If you do have experience baking, this might be the recipe that helps you level up in the kitchen.  

Not up to the task of laminating and rolling, followed by even more laminating and rolling? Fear not; you can always use pre-made puff pastry for a decent substitute, as we do in this Hong Kong-style egg tart recipe. Keep in mind that store-bought puff pastry might not have as many beautiful layers as handmade, but it’s also pretty foolproof. If you’re looking for a quick fill of tender, custard-filled tarts, you can even use frozen tart shells, and your secret will be safe with us.