Method

Egg Tart Filling
In a mixing bowl, mix egg, cornstarch and evaporated milk.
In a saucepan heat the milk and sugar over low medium heat just to dissolved the sugar, pour into the egg mixture strain and chill until it’s cooled completely.

Assembling Egg Tarts

When the pastry has been rolled and pressed into the mould, pour the chilled egg mixture into the moulds 3/4 way up and bake at 210 to 220C till the pastry is browned and the egg is slightly charred on the top.
Cool before removing from the metal moulds.