About how to keep the pastry shell: If you do not plan to make egg tart immediately, spread some flour on surface and freeze until use.
Egg custard filling
In a small pot, mix sugar, whipping cream and condensed milk. Heat until the sugar melts. Put aside as sub-picture 1.
Add egg yolk and mix well picture 2. Shift the baking powder in picture 3, mix well picture 4. Filter the mixture to get the custard filling picture 5 and 6.
Assemble the shells
Pre-soften the pastry shell before preparing the filling and cut into wrapper around 25g like picture 1
Place some flour in small bowl. Coat one side of the egg tart wrapper with flour and then place in the module. Coated side is the upside as picture 2.
Use your hand to press the shells slightly from the bottom to top until it is evenly assembled on the modules or bottom slightly thinner than other parts.
Reset for around 15 minutes so that they will not shrink too much.
Pour egg custard filling around 70% to 80% full.
Bake with 220 degree C for around 25 minutes. I have baked for 2 batches this time.
See the bottom. Multi-layers.
And texture. 
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300
g
all-purpose flour -
6
g
salt -
45
g
unsalted butter in the dough -
150
g
water -
180
g
unsalted butter
-
110
g
whipping cream -
75
g
milk -
30
g
granulated sugar -
2
egg yolk -
8
g
condensed milk -
8
g
cake flour
-
To make the dough for egg tart wrapper: In a large bowl, mix salt with flour. And then cut unsalted butter chunks. Use your hand to rub the flour and butter into fragmental texture. Stir water in and then knead into smooth dough. Cover with plastic wrapper, and put in refrigerator to reset for around 1 hour.
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To prepare the butter wrapped inside: place the butter in a plastic bag and shape it to a rectangle with a rolling pin. Put into refrigerator so the butter will not melt.
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Get the wrapper dough out and then roll into a large rectangle, slightly over 3 times wider and longer than the butter rectangle. Get the butter rectangle out, remove the plastic bag and place it in the middle of the flour rectangle. Fold the two sides up.
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Then rotate the wrapper around 90 degree and then roll out into a large rectangle again. Fold the rectangle wrapper to form a four layer wrapper. Place in refrigerator to reset for 20 minutes.
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Then repeat the previous step twice.
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Roll the wrapper into another large rectangle again. Roll it up like the picture shows.
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Cut into wrapper around 25g.
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Place some flour in small bowl. Coat one side of the egg tart wrapper with flour and then place in the module. Coated side is the upside.
-
Use your hand to press the shells slightly from the bottom to top until it is evenly assembled on the modules or bottom slightly thinner than other parts.
-
Assemble all the wrappers and reset around 15 minutes.
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To making the custard filling: in a small pot, mix sugar, whipping cream and condensed milk. Heat until the sugar melts. Put aside. Add egg yolk and mix well.
-
Shift the baking powder in, mix well and filter the mixture to get the custard filling.
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To baking the egg tart: pre-heat the oven to 220 degree C.
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Pour the egg custard filling to the crust around 70% to 80% full. Place all egg tarts in and baking for around 25 minutes until the custard is custard is burnt and the crust is brown. If you like darker surface, bake for another 5 minutes and rotate your tray if necessary.
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Remove out and set aside for cooling down a little bit and serve warm.
Homemade wrappers might be complex but much healthier than store bought version since most of the store bought wrappers use Margarine.
To keep the extra crust: garnish some flour and then freeze them. Move to refrigerator from freezer before using until soften naturally.
I get feedback asking about the shell, I have two types of shells. This one in this recipe and another one in Hong Kong style egg tarts. I do not recommend using this shell because it is hard to wash. You will need to wash them immediately after moving the egg tarts out. But if you cannot find that smooth shell, this will be the only solution- it is available on amazon: egg tart shell