be possible to make one large egg tart instead of several smaller ones? i assume the baking times would be different.
1. as you said, longer baking time.
2. since the larger one will hold more egg liquid, the base of the tart crust may compress too much by the weight of the egg liquid. it may not be fluffy as expected. it is possible to bake the empty pastry without the egg until it is nearly cooked, then fill the egg liquid and continue baking.
as i mention i never try this way so if you ever make the big mac size egg tarts, please let me know 🙂 .
i wanna ask 