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Hong Kong Style Egg Tarts

Reviewed: Dec. 16, 2012
Made this today and it was delicious! I made a few minor changes to the recipe though. - I substituted the evaporated milk with Lactaid Reduced Fat 2% milk. - Cut the recipe in half to make 6 instead of 12 but there were still way too much dough and filling left. I wrapped everything up and left it in the fridge. - I used a muffin pan instead of tart molds. - Started at 400 degrees cause 450 was too hot and would burn the crust in no time then reduced to 350. It took about 25 mins to finish cooking these. - Also when I cut the tart in half, only the top was yellow but the bottom was white. It was kind of cool looking actually!
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