1. The custard crust does not need to be thawed in advance, it can be taken out from the freezer six or seven minutes in advance when it is baked.
2. Pour the thawed egg tart liquid into the egg tart crust one by one, and it will be 80% full.
3. Preheat the oven at 210° for about ten minutes, put the egg tarts in the middle of the oven, and bake for about 20 minutes. During this period, pay attention to observe that the surface of the egg tart liquid is scorched.
4. The egg tarts are more delicious when eaten hot.
Tips:The custard crust does not need to be thawed in advance. You can take it out a few minutes before baking, but the tart liquid needs to be thawed in advance. If you are in a hurry, you can thaw the frozen egg tart liquid in cold water, remember not to thaw it in hot water.
