Portuguese Egg Tart

Name: Portuguese Egg Tart
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 60g Sugar; 120g Light cream; 4 Egg yolk; 1 piece Whole eggs

by Di Chenfeng

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Today we have a ready-made version of Portuguese egg tarts! It is said that it is a ready-made version because the Portuguese tart wrapper is bought right now, and only a tart water can be adjusted. Because the process of this crispy tart is cumbersome and complicated, you will not be able to master it for a while when you demonstrate it, so let's learn how to adjust the Portuguese tart water first! The Portuguese skin will be taught slowly in the future~~~ This time the color of Portuguese tarts is so uniform because this ACA Yuet oven (ATO-BB38HT), which uses imported temperature controller, double mirror glass, so the temperature deviation is very small, and the color is very small. Evenly! "

Ingredients

60g Sugar
120g Light Cream
4 Egg Yolk
1 piece Whole Eggs

Portuguese Egg Tart

1. Pour milk and sugar into a large bowl and stir until the sugar dissolves;

2. Add whipped cream and stir well;

3. Beat the egg yolk and whole egg into egg liquid and pour it into step 2 and stir evenly;

4. The tart liquid is sieved to separate out small particles and impurities that are not evenly stirred;

5. Pour the prepared egg tart liquid into the tart crust and fill it up to 7 minutes full

6. ACA brand ATO-BB38HT oven is preheated at 230 degrees, upper heat is 230 degrees, lower heat is 200 degrees, middle level;

7. Bake for about 25 minutes, the surface of the egg tart will have focus and the bottom of the egg tart will turn golden and ready to be out!

Tips:
1. The sugar must be stirred and melted, otherwise the baked tart will not taste good;
2. Be sure to use Nestlé whipped cream, because the focus of the egg tarts is the most obvious when the Nestlé whipped cream is baked, and the coloring is more beautiful;
3. The eggs must be beaten into egg liquid first, which is more conducive to mixing, and the tart liquid is more delicate;
4. The tart liquid must be filtered to filter out bubbles and impurities, so that the mouth of the egg tart is delicate and refreshing;