Someone should buy lottery...I've started baking again!! Despise the country being hot, today was rather cool hence the itch haha
Behold, my mini egg tarts!
Taste: Just like I want it, not too sweet but I think I should hit the high temp to darken the crust next time.
The tricky part of making egg tarts actually is the egg custard in the cup because it actually takes longer time to cook before the crust becomes hard. So it has to be baked at low temperature.
Anyway, here is my easy-to-bake recipe in case you wanna whip something quick. But if you want to take it a step further, I recommend Christine's wonderful Hong Kong egg tart recipe
Makes 9 mini egg tarts