Hong Kong Style Egg Tarts

So a series of events had me ending up with loads of eggs and and egg tart recipe. Seeing how simple it was, I gave it a short and guess what. They turned out quite yummy. 

Recipe from (http://www.atkokken.com/2011/06/27/hong-kong-style-egg-tarts-nostalgic-saint-honore-egg-tarts/)

Pastry
90g              Unsalted butter
40g              Powdered sugar
12g              Egg
170g            Plain flour
8g                Evaporated Milk

Mel: I made two batches of this. One batch made about twelves pastry shells in my two 6-hole muffin pan. 

Custard
160g            Eggs
80g              Castor Sugar
50g              Evaporated milk
210g            Water

Mel: 160g of egg was approximately three eggs (Chews normal blue ones) and managed to fill about 18 shells. So I made a bit of extra custard using one egg and a third of the other ingredients)

Method:
1. Cream softened butter with sugar until white and creamy.
2. Add egg (12g) and mix until well incorporated.
3. Add evaporated milk (8g) to (2) and mix until well incorporated.
4. Add in flour and mix well.
5. Chill the dough in the fridge for an hour before dividing the dough into 10 portions. Press the dough into a tart mold and press well to line the tart mold. Chill the lined tart molds for 15 mins. In the mean time, prepare custard.
6. Prepare custard by mixing all ingredients for custard together.
7. Pour custard mixture into tart casings.
8. Bake at 250C for 10 mins until custard sets.

Mel: my oven only when up to 230C but it still turned out pretty ok, just took a little longer in the oven. Need to rmb not to leave it for too long or the egg custard starts rising instead of just settling down nice and smooth

Best eaten warm (cool for bout ten minutes once out of the oven then remove from muffin pan)

^^