I'm Chinese. Now while it was good, it's not as rich as what we're used to from the Chinese bakeries. I have other recipes which are richer and more authentic which calls for extra yolks and that makes the difference. I decided to try this recipe anyway since with the other recipes, I always end up throwing away the whites (despite plans to make meringues or whatever with them) and decided to give this a try. While the family liked it as a custard pie, it doesn't really quite qualify as a Chinese "don tot" recipe. After reading other reviews that the filling and crust are too sweet, I decreased the sugar to 1/2 c, and used a ready-made flaky crust. It was just sweet enough - although may not be sweet enough for others as I always try to make recipes healthier e.g., by reducing sugar and replacing oil with apple sauce, so we don't like very sweet desserts. I also made it into one large pie instead of small tarts. The temperature was too high, and was burning the crust and top, so I lowered it to 350 F / 175 C (convection oven). This photo is of the tart made on a whim so would've presented it better had we had guests :-).
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I'm Chinese. Now while it was good, it's not as rich as what we're used to from the Chinese...