Preheat oven to 350°F / 180°C. Using a 3-inch round cookie cutter cut out 12 pastry rounds and tucks each round into a 1½ inch tartlet baking tin. Place pastry in the oven and bake until just set, about 8 minutes. Allow cooling, and then gently pressing the bottom of each pastry flat. Set aside.
Whisk together the eggs, cream cheese, sour cream, green onions, cilantro, and oyster sauce until smooth. Carefully pour the egg mixture into each pastry shell, filling to the top. Top each tartlet with a slice of the red chili. Bake until egg custard is just set, 12-15 minutes. Cool for 10 minute before serving.
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