I was supposed to make a flaky layers egg tarts from a Chinese cookbook I bought from China last year. In the end the oil dough was too impossible to handle even though I have put it in the freezer to harden it. In the end I gave up folding the dough and rolling it out. I was really reluctant to throw the dough away as I feel that I am wasting all my ingredients used. So I used half of the 'impossible' dough and added more flour to get into a more 'friendly' dough and turned it into the regular crust egg tarts.
In the end the result is actually like a hybrid between a very flaky crust and the normal plain crust. I don't know how to put it but the crust turned out more crispy than the normal egg tarts I have made before.
Here are the egg tarts.