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Hong Kong Style Egg Tarts

Reviewed: May 1, 2012
I wished I read the other reviews b4 I started on this recipe. The quantity for the egg custard is really too much for a dozen tarts, I could have made easily another 7 or 8 tarts with the leftover custard mix. Do half the quantity for the egg custard if you don't wanna waste the eggs! I used soy milk instead of evaporated milk. I added a touch of yellow food coloring to make the custard a deeper shade of yellow. The tarts came out great and I love the texture of the custard, just nice! The tart case texture is not as soft as I thought, it's a little on the crispy side but still tasted great!
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