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Hong Kong Style Egg Tarts

Reviewed: Sep. 30, 2012
For the dough: I used 3 sticks of butter and only 3/4 cup of confectioners sugar for the dough....still did not come out flakey enough for my taste. I should have used the original 1 cup of confectioners sugar because 3/4 was seemed bland. For the custard: i followed another reviewers advice and I used 6 whole eggs plus 3 yolks....seemed to not be too eggy like others complained of. I would love to try with store bought pastry dough and see if that makes a difference. It was very difficult to form the dough to the muffin pan ( I used paper liners too).
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