My husband lived in Hong Kong/Macau for 2 years and was craving some egg tarts. I looked up this recipe, we made them as is, and they came out PERFECTLY! We didn't have tart molds, so we used cupcake pans instead. There was about 2 times too much filling, but we made up for it another time. The tarts turned out silky and delectable! Thank you for sharing!
I made these for a project for my cooking class at school and they came out great! I did have to add more butter to the crust as it was quite dry, but the tarts still tasted great:) I just wouldn't recommend going near these if you're trying to stay on a diet.