I have lots of dough left from making pineapple tarts, can't think of anything better than egg tarts to make use of those delicious dough. I think they will make fabulous short crust.
I haven't use any recipe, just make normal custard and pour into the prebaked tart shell. I have previous experience of cooked custard in undercooked pastry, so this time I prebaked the crust first, brushing it with eggwash before putting in the oven (it helps to seal the crust so it doesn't get soggy with the custard).
Verdict: OK lah, delicious to me and Big King.