Egg Tart (Crispy Crust)

Ingredients:

Crust A
500g Shortening
250g Margarine
375g Plain Flour

1. Mix all ingredients in a mixing bowl & knead it into a dough. Flatten it & put it into the fridge to allow it to harden.

Crust B
500g Plain Flour
100ml Vegetable Oil
100ml Water
1 Egg

1. Follow step 1. of Crust A.
2. Take out the 2 doughs from the fridge. Roll out the doughs. Wrap Crust A with Crust B. Roll the dough to 3X single fold (similar to the steps of making a croissant):
a. Flatten the dough slightly after wrapping Crust A with Crust B.
b. Sprinkle some flour & begin to roll the dough til it becomes an elongated
rectangle)
c. After that, fold in the dough into 3 parts
d. Turn the dough 90˚& start rolling again til it becomes an elongated
rectangle. Repeat c & d twice.
3. The remaining steps and the Egg filling, you could refer to the Normal Crust Egg Tart for the steps and recipe