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Hong Kong Style Egg Tarts

Reviewed: Oct. 10, 2013
I should have read the reviews before attempting this. There was way too much egg custard left over and the 450 was too high. The crust came out a bit dry and hard. However, the taste is just right. I will retry this again and maybe post an updated review. Next time, I would half the filling recipe and lower the oven temperature.
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