Julie wanted to make egg tart for her SPICE group.
Initial baking.
Eggs start to rise and brown.
Uneven oven heat, perhaps.
I like the look though.
She used half all purpose flour and half self-raising flour.
Because she only had half pack of all purpose flour left.
The crust has crumbly cake texture.
But it is still ok to eat.
The filling is awesome beyond words!
I didn't get to see her making the dough etc.
In order to ensure your custard or egg filling has smooth surface, must sieve them.
When baking is almost completed, consider opening the oven door slightly.
So that the egg or custard filling doesn't concave inwards.
Slight sinking is acceptable but not the deep concave sink.
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