I chanced upon this article in CNNgo website about egg tarts from Hong Kong's famous Tai Cheong Bakery and after seeing the tempting pictures of bright yellow custardy eggy egg tarts, I was motivated out of curiosity to try their egg tart recipe just so I can taste for myself if they really are as good as they looked.
Here is a pic of my first attempt in making the egg tarts. I have substituted butter for the margarine in the recipe. They turned out to be quite delicious, the crust buttery, the filling smooth and eggy, and my Daughter wallopped 4 tarts in one go hot off the oven! But .... my only gripe was the egg custard filling was just too sweet & cloying. So on my second attempt, I've reduced the amount of sugar to just 200g which is just right for my taste. Good. Just like those you'd find in coffeeshops.