Preheat oven to 400°F/204°C.
Remove the pastry from the freezer.
Pour in about 2 ½ tablespoon of the egg custard filling into each tart shell.
Use a spoon to skim off any remaining bubbles.
Arrange the oven rack position 2nd from the bottom.
Bake the tarts for 10-15 minutes, until the edges of the tarts begin to turn golden.
Lower the heat to 350°F/177°C.
Keep an eye on the tarts.
When the custard begins to puff up, open the oven door a few inches and continue to bake for about 10-12 minutes, or until a toothpick inserted in the centre of the tart stands up on its own. Do NOT overbake.
Remove egg tarts from oven. Let slightly cool.
Carefully remove tarts from the tin.
Serve warm or at room temperature. Best enjoyed on the same day.