Some egg tart recipes I've seen call for evaporated milk, and you're welcome to try them, but I don't tend to keep evaporated milk on hand in the kitchen, and I didn't feel like making a special trip to the grocery store. I do, however, usually have milk or cream and sugar, and I had great success with this recipe. I should also point out that the goal here is to cook the custard gently without browning the top (this preserves that beautiful yellow color.....for Portuguese/Macanese-style egg tarts with browned tops, try Rasa Malaysia's excellent version) and most importantly, without superheating the custard so that it puffs up and then--NOO!!--explodes. Since the custard bakes at a relatively low 300 degrees, this should be no problem. Just trying to scare you. Ha.
For the tart shells: I always use Martha Stewart's classic Pâte Brisée recipe. All hail Martha. Press a small amount into mini-tart pans to form 6 tart shells. Makes about 6 mini tart shells.
For the custard filling: