I have had egg tarts both in San Francisco and here in Portland, OR. These compare very well, though to be honest, I am only comparing the filling. I was lazy and used prepared pie crust, as I was making them in mini muffin tins for a Chinese New Year potluck and needed a bunch (I would have finished with over 6 dozen had the dog not eaten some). The filling is a shade sweeter than the restaurant's tarts, but that's ok with me. FYI, use 4 pie crusts for the amount of filling shown. I like a high filling to crust ratio, so I rolled the crusts out a couple of inches to make them a little thinner. I had success with both the "roll it in a ball and press it in the tin" technique and the "roll it out and cut it with a biscuit cutter" technique. The biscuit cutter I have is fluted, so it made for pretty edges. I used a 2 1/2" cutter for the mini muffin tins, and baked 12 minutes at 425 degrees F. I also tried some of the pre-baked phyllo shells, but I did not like that the filling ran down under them. Hubby liked those best, though!
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I have had egg tarts both in San Francisco and here in Portland, OR. These compare very well,...