Hong Kong Egg Tarts

Ingredients

• 8 cups (1¾ lb.) cake flour
• 4 cups (2 lb.) white vegetable shortening, at room temperature, diced
• 3 sticks butter, at room temperature, diced
• 1 stick margarine, at room temperature, diced
• 7 ½ cups (1⅔ lb.) cake flour
• 1 cup bread flour
• ½ cup superfine sugar
• ½ cup white vegetable shortening, at room temperature, diced
• 2 eggs, lightly beaten
• 1–2 cups water, for binding
• Cake flour, for dusting
• Vegetable oil, for oiling
• 1¼ cups lightly beaten raw egg
• ¾ cup superfine sugar
• 2 Tbsp. custard powder
• 2½ cups water
• 1¼ cups evaporated milk

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