Silky-Smooth Egg Custard Egg Tarts 
Decided to bake some big egg tarts today, while my niece learns the making of mini egg tarts. The freshly baked egg custard for these big egg tarts are really silky-smooth.
Compared to mini egg tarts, egg custard is so much more silky-smooth due to the bigger area of egg custard in the crust. As for the crust, I am still self-exploring the technique in improving the texture to make it "crispy".
The egg tarts still taste nice after 4 days. Didn't know it can be kept for so many days as normally we will finish them within 1-2 days. Unlike the mini egg tarts, the egg custard of these big egg tarts still look presentable after few days in fridge ^_^
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