![]() Watch them puff up in the oven – don’t worry, they’ll deflate once they’ve fully cooled down. I like to strain my mixture into a measuring cup because it makes pouring into the tart shells much easier.įill them up to the brim and bake them at 375F for approximately 20 minutes. You may have some residual egg whites not fully integrated into your custard mixture – to ensure a smooth batter, be sure to strain the custard mixture into a separate bowl to ensure a smoother custard texture. To make these egg tarts, whisk together eggs, sugar, milk, water, and salt into a bowl until thoroughly combined. If you’re unsure what treat to bring to your friend’s dinner or potluck and you’re short on time, you can easily gravitate toward this recipe. ![]() The custard itself is super easy and you can probably make this within 5 minutes. These frozen tart shells make making egg tarts so much easier. This is perfect for those who are feeling lazy and don’t want to go through the effort of making the tart sells from scratch. ![]() We found these frozen tart shells in the frozen section of our grocery store and most of the time they already came with the disposable aluminum tin so you can just plop them directly on a baking tray to be baked. The secret was in the pre-made tart shells □ We love Chinese egg tarts! We always get them whenever we go to Chinese bakeries □ When we discovered there was a way to make this Easy Chinese Egg Tart recipe in under 20 minutes – we were sold.
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