Mochi Egg Tarts | Yan Can Sorta Cook

I used the same recipe as before but added a little more to create an extra texture! Recipe from Flour n Flowers with my new egg tart molds!
Recipe/Ingredients:
Preheat oven to 375F
Dough:
1/2 C of butter
1/4 C of powdered sugar
Mix until smooth and creamy
1 Egg (Separated)
Put the yolk into the butter mixture (save the white for the filling)
Mix until well incorporated
Pour butter mixture into flour *2/3 C of flour
Fold, fold, stir, stir
When it turns into dough, refrigerate for 30min
Filling:
1/4 C of water
1/4 C of sugar
-Mix until sugar is fully dissolved make sure to let it cool down completely, that was my mistake
1 Egg + the egg white from before
Mix
1/4 of cream (I used milk)
Pour in sugar water and mix well
Mochi:
3 TBSP of glutinous flour
1 TSP of sugar
2 TBSP + 1 TBSP if it gets too dry
-Microwave it for 30 seconds, twice
-Knead a bit
-Divide it into the same amount of tarts you make
Put dough onto the cupcake pan, either on its own or you can use cupcake liners like I did. You usually have individual tins for egg tarts so it's prettier
Poke light holes into the dough
Pour filling, almost to the brim of the dough
Bake for 20min
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