Simple Crispy Egg Tart

I made a handmade egg tart once, and I was dizzy by the complex process. The main reason was that the actual operation was very troublesome. The butter always leaked out, making the skin very hard. I finally bought it in the supermarket today under the introduction of a senior sister. It is a semi-finished dough. It helps you roll it into a roll. When you want to eat it, you can cut it into the right size and add the ingredients and bake it directly. When I came back, I quickly made this egg tart. The egg tarts baked from this skin are very crispy and fragrant when bitten.