weather was pretty cooling on the particular day i was making the egg tarts.
put the egg tarts into the oven and turn the oven temperature down to 200°c. bake for 10 minutes. turn the oven temperature down to 180°c and bake a further 10 minutes, or until golden brown.
the steps are the same as mentioned. but i did not beat the eggs in the filling as called for. i stir it lightly with a chopstick and pass it through a strainer twice. i then leave it aside until needed.
the water-sugar syrup must also be left to cool before mixing with egg, milk and rum as the hot syrup might cook 