My very first attempt at making egg tarts. I got the recipe and borrowed the molds from my colleague. The whole process was quite tedious as you have to make the pastry first, bake it, let it cool and then only pour in the egg custard and bake again. The molds are very small therefore it took quite a while to fill each tiny mold with the pastry. It is also very hard to estimate the thickness of the pastry.
Don't forget to brush some butter into the mold so that the tart can be easily removed when it is done baking.