Portuguese Egg Tart

Name: Portuguese Egg Tart
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 24 Quick Frozen Egg Tart Crust; 4 egg; 250ml Pure milk; 250ml cream; 70g Sugar; 5g condensed milk

by Deng Zhenzhen (from WeChat...)

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Speaking of Macau, in addition to casinos, sambal, and shrimp paste, it is the Portuguese tarts that people will never forget! The sweet caramel after baking on the surface filled the street and forced people to swallow their saliva. After a bite, the skin is crispy and the inside is smooth. The hot custard makes people only have to sip it, and the sweetness reverberates in the mouth. This earthly delicacy can actually be made easily at home~

Ingredients

Portuguese Egg Tart

1. Prepare all materials

2. Take out the quick-frozen egg tart wrappers and arrange them to thaw at room temperature

3. Pour the cream, pure milk, white sugar, and condensed milk into a bowl and stir evenly to make tart water, and the tart water passes the residue

4. Pour into the Portuguese tart wrapper, select the [Barbecue] mode of the French steamer to preheat to 230℃

5. One tray at a time, each tray 12, put in the middle of the oven, hot air convection mode 230 ℃ 15 minutes

6. Out of the oven! Wait 5 minutes before eating, because it’s super hot

Tips:
1. Some people say that the baked Portuguese tarts are white, and no sugar spots are formed on the surface. This may be the reason for the insufficient sugar;
2. The egg liquid in the freshly baked egg tarts is very hot and easy to burn your mouth. Be careful when eating;
3. Keep an eye on it when preparing to make it out of the oven, otherwise it will be easy to burn;