Hong Kong Egg Tarts

The custard turned out a bit watery, and tart shells were a bit soggy. The flavour was nice. I used standard pastry dough I made previously, which may have had an effect but the pastry recipe looks similar, and I did the additional folds and let rest after thawing it. Making again, I would par-bake my tart shells, and reduce water in the custard.

Used muffin tin instead of tart pan; baked about 3 mins longer for custard to set; did not roll as thin as I would have liked (used a chopstick to make edge design)

cooked from 350 to 325F. can add egg wash on crust for a glossy golden color