Aunty Judy's egg tarts were such a hit that we had to make seconds! The second time around we got a bit experimental and started adding pineapples, sausages and tomatoes to the egg tart filling...

I prefer the original recipe best but please feel free to experiment. Here's the original recipe from Aunty Judy below:

INGREDIENTS (makes 22 tarts)
For the pastry
2 cups all-purpose flour
10 tablespoons butter, diced
1/4 cup confectioners' sugar
1 egg
2 tablespoons milk

For the filling
1 cup water
3/4 cup white sugar
3 eggs
3/8 cup milk
1/4 teaspoon vanilla extract

1. Preheat oven to 200 degrees C.
2. In a large bowl, mix flour and butter together, rubbing the butter into the flour till it looks like breadcrumbs.
3. In a small bowl, beat the egg with 2 tablespoons of milk. Stir the egg mixture into the flour mixture to form a soft dough. Wrap with plastic and refrigerate for 30 minutes (if possible). Otherwise just roll out the dough to 1/8 inch thickness. Using a fluted round cookie cutter, cut out 22 rounds. Press dough into lightly greased egg tart pans.
4. In a saucepan over low heat, stir water and sugar until sugar dissolves. Measure 1 cup plus 2 tablespoons of the resulting syrup and set aside to cool.
5. In a large bowl, combine eggs, milk and vanilla. Beat until smooth. Pour this into the reserved syrup and mix well. Pour into prepared tart shells.
6. Bake in the preheated oven for 20 minutes, or until pastry is golden brown and filling is set.