I never considered that you can just make your own egg tarts ?! and the custard part is even fairly straightforward.

We made a modified (aka lazier) version of 

https://thewoksoflife.com/hong-kong-egg-tarts/

The modified instructions in short are:

• Let store-bought pie dough come to room temp (~15 mins), then unfold out and cut 4” circles, about 16 of them. Press into muffin tins
• Dissolve 1/2 cup granulated sugar into 1 cup of hot water, let cool to room temperature.
• Whisk 1/2 cup evaporated milk, 3 eggs, and 1 tsp vanilla together, then thoroughly whisk in the sugar water.
• Strain through a fine strainer into something you can pour with
• Pour into the (room temp but unbaked) store-bought pie dough, fill about 3/4 because it will rise (or to the top if you made a big lip)
• Bake @ 350F for 30 mins, done when toothpick stuck in center stays standing
• Let cool for 10 minutes, then eat !

The modification: Instead of making the dough, I was lazy and used the pre-made pie crusts you can find in the store, cut into 4 ” circles (with a plastic knife, though I should’ve 3d printed cutters for max fun) and pressed into a muffin tin. They popped out fairly easily without buttering / oiling, though it was a non stick pan.

The main difference was that the pre-made pie dough seems fairly salty and made a weird flavor with the tasty custard part.

Next time I would roll the pie dough much thinner before cutting out the circles so that there’s much less per egg tart and the custard flavor shines through. (I guess theoretically you can also just make the dough according to the recipe, though that sounds like much more work heh)

Pouring custard into the crusts

The custards rise!

The end result after cooling for 10 minutes or so. The custards came out sort of concave, presumably because due to the tall muffin containers we could not form a lip with the dough. You can get tins online.

Overall verdict: delicious success