Chinese Egg Custard Tarts
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° F oven for about 15 minutes, until crusts start to brown at edges.  Reduce oven to 350* F and bake until 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.