Portuguese Egg Tart
1.
Take out the custard tarts beforehand. Usually it will be completely absorbed in the sun for about half an hour. Be sure to get it through. The result will not be explained later.
2.
Prepare materials and tools.
3.
Whole eggs. Whip finely and evenly with egg
4.
Make egg tart liquid. Pour in the confectioner's sugar, milk, whipped cream, and mix well again. Sieved for later use. At this time, the oven is preheated to 220 degrees
5.
Pour the sifted egg tart water into the egg tart crust. Firstly, it will be covered with rain and dew, about 8 minutes full, and the remaining tart water will be divided into each egg tart.
6.
Put in the oven setting: 220 degrees, 20 minutes, middle level
7.
Bake until there are burnt spots
Tips:
1. The above mentioned that the crust of the tart should be melted thoroughly. If the tart is not fully melted, the top of the tart is crispy and the bottom is not crispy and sometimes it is wet, and it will stick to the bottom of the tart.
2. Whipped cream should be stored at room temperature and not in the refrigerator. It is easy to solidify at low temperature. The result of baking with solidified whipped cream is that the tart liquid swells up like steamed buns, which is not smooth and has no luster.
3. It’s still about whipped cream. If you don’t make egg tarts often or if the amount is small, it is recommended to buy 250ml. The whipped cream is easy to solidify after opening.
4. Since the sugar I use is very fine, I didn't stir it over water. It is recommended to beat it over water.
5. If it is a small egg tart crust, it is recommended to lower the temperature by 10 degrees
Buy on JD
Buy on Amazon
