Chinese Egg Custard Tarts
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A traditional Chinese dessert!  Egg custard tarts are so special that many bakeries bake only them!
Pastry Shell Ingredients
1 (3 ounce) package cream cheese
1/2 cup butter, softened
1 cup all-purpose flour
Pastry Shell Steps
  1. Stir together cream cheese and butter; add flour, mix well. 
  2. Chill for 1 hour, then roll in 12 (2-inch) balls for regular-size or 24 (1-inch) balls for minis.
  3. Place in greased and floured tins, shaping each into a pastry shell.​
  4. ​Leave pastry shells in tin and set to cool.
Egg Custard Ingredients
5 tablespoons whole milk
1/4 cup sugar
3 eggs
2 tablespoons evaporated milk
1/4 teaspoon vanilla
You can use regular-size muffin pans or miniature ones. 
​Reduce baking time, if using mini pans.  
Egg Custard Steps
  1. Stir and heat whole milk and sugar over medium high heat until sugar dissolves - only a minute or so.  Remove and let cool to room temperature.  
  2. Whisk eggs for a minute or two.  Add in the cooled whole milk mixture, evaporated milk, and vanilla.    
  3. Pour or spoon the egg custard into pastry shells - about 1/4 inch of space from top edges of crust. 
  4. Bake in preheated 375 degree oven for about 15 minutes, until crusts start to brown at edges.  Reduce oven to 350 degrees and bake untiol crusts are golden brown and the custard is puffed up a bit.  
  5. Cool in oven about 5 minutes. with door open.
  6. Let cool about 15 more minutes on a wire rack, then carefully remove tarts from muffin tins.  
  7. Serve warm or chilled.