1) This recipe makes approx 12 egg tarts. My egg tart size is 3 inch.
2) Keep the tart tins on the table when you mould the pastry into the moulds.
3) Use your index fingers to guide your thumbs and keep the edges nice.
4) You do not have to refrigerate the dough if it is already in a workable state.
5) The butter should be softened.
If you have time, give this recipe a go. I think it is much better than the other one. :)