This is my first attempt at making sweet pastry. I have rummaged through many articles from books and internet about making pastry and many hours deliberating which recipe will survive in my non air conditioned kitchen. I picked the coolest day of the year which is still a blazing 30C and ran through the process many times in my mine to ensure that the all butter pastry does not end up a soggy mess. Everything went as planned except for one tiny mistake which thankfully was forgiving and turned out to be a good one. I forgot to adjust the temperature of my oven from 225C. After 15 minutes the tarts started to brown on top. With some quick thinking, I moved the tarts from middle of the rack to the bottom and turned down the temperature to 180C. They turned out delicious. The tarts were crispy on top and moist inside. My pastry turned out light and flaky although not quite the crystal jade egg tart standard. Once you perfect the pastry, it will go a long way with a myriad of fillings. This is one dessert where you really don't want to warm up to.
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