How to make Chinese egg tart "DAN TAT" like in chinese bakery?

Ingredients EGG CUSTARD FILLING: 400g milk (3.3 cups/825mL) 350g eggs (7 medium eggs/6 large eggs) 275g sugar (1.5 cups/375mL) [i used less, around 1 cup] 1 pinch of salt (1/8 teaspoon) TART CRUST: 220g flour (1.2 cups/300mL) 80g powdered sugar (150mL) 150g butter, softened and cubed (2/3 cups) 50g eggs (1 egg) 2g salt (1/2 teaspoon) How to make Chinese Egg Tarts EGG CUSTARD FILLING: Pour all custard ingredients into a large pot and set over the LOWEST heat (temperature should not exceed 50ºC). Using a whisk, stir the egg custard in ONE direction (avoid making air bubbles) until the sugar has dissolved . Sieve the custard through a strainer to get rid of any unwanted parts of the eggs . Let cool and set aside. Skim off any foam or solid particles once the custard has cooled. The mixture should be silky yellow. TART CRUST: Sift the flour and powdered sugar into a mixing bowl. Add in the butter, egg, and salt. Use a hand mixer and mix on the lowest speed (beware of flour cloud), or just mix by hand . Once the dough comes together, on a floured surface, roll it out into a log and cut into 20 pieces. Roll the dough into a ball and slightly flatten it on your palm. Place the dough into your muffin well (or tart mold) and use your thumb to press and shape the walls. EGG TART: Pour the custard into the tart shells (80% full). Bake at 180ºC (350ºF) for 20 minutes . To tell if they're done, shake your muffin pan and the egg custard should be firm and jiggly like jello. Cool for 30 minutes and gently lift them out with a butter knife.

http://www.youtube.com/watch?v=KxTNQFcAkZY