This is my first time making egg tarts. I used this recipe and the egg tarts turned out great! Te custard is so soft. Although it was still a little bit on the sweet side for me even after decreasing the sugar to 1/2 cup in the custard. Next time I'll try to use 1/3 cup. The recipe didn't specify if we should use unsalted or salted butter. I used salted butter and added a big pinch of salt, the crust was probably a tiny bit saltier, but still tasted great. So next time I probably won't add the extra pinch of salt and use the salted butter, since I do like the crust to be a little salty. I would definitely recommend this recipe.

Reviewed On: Feb. 22, 2009