This took a lot longer to make than expected. I made about 3 dozen mini egg tarts. I followed everything in the recipe except instead of baking at 450 degrees (which I gathered from previous reviews burnt the tarts), I baked different batches in varying temps starting with 375 (too low) and then settling with baking at 425 for the first 10 minutes and then lowering to 375 for 5 minutes and then turning it off and letting the egg custard rest in the oven for another 5 minutes. The crust doesn't have that flaky quality as in Chinatown or Hong Kong style tarts so I was disappointed. The egg custard wasn't bad though.
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This took a lot longer to make than expected. I made about 3 dozen mini egg tarts. I followed...