Recipe recommendation: Egg tarts by Christine's Recipes

These egg tarts are so good, they are probably better than the bakery around the corner! You have to taste it to believe it! They are really quite incredible. The custard is really smooth and the tart shell is light and buttery yet firm enough to hold the custard goodness within without getting soggy.

Here's the link: https://en.christinesrecipes.com/2009/03/cantonese-egg-tarts-recipe.html

The only thing about the recipe that I made a note of was that the egg tart yield should be 14 egg tarts and 6 extra shells if the tart shell thickness was made at 2-3mm all around, rather than the 14-16 egg tarts stated in her recipe.

Happy baking!

Carina xx