These Hong Kong style dan tats (egg tarts) feature a super flaky, buttery crust filled with plenty of silky custard.
In a bowl, combine the flour, salt and 1 tablespoon sugar. Add the butter and break it up with your fingers, making sure to keep little chunks of butter in the dough. Add 2 tablespoons cold water and bring the dough together (our dough was already clumped together without water). Add a tiny bit more water only if necessary. Refrigerate for 20 minutes.
From The Woks of Life.