I have a phobia for flaky egg tarts ~ yes, because of the crust. I didn’t think i did well the last 2 times i tried it. This time round, I spreaded this over a 2 days project and yes, it became more manageable.
And then! Sod’s law!!! something must go wrong! the pastry was cooked but the custard was still watery. i knew it!!! my eggs were too small I should have added more! the water to egg content was totally off…. grrrrrr… I decided to pull thru the bake at a very lower temperature with a tent over the tarts and yes, they finally came out beautifully 😀
Pollution index: Unhealthy