Chinese Egg Tarts using Christine’s recipe:
http://en.christinesrecipes.com/2009/03/cantonese-egg-tarts-recipe.html
I have tried baking these using ready rolled puff pastry and it works just as well, although the puff takes a bit longer to cook.
The secret to these tarts is the oven temperature. I have found that baking these using the bottom heat only ption without the fan function is best. I also put the tarts on the bottom rack. If you see the custard bubble then open the oven door a little to cool the tarts and deflate the custard. Every oven is different so you may need to experiment a bit with your oven before you get it perfect.