Ingredients
Milk
140g
Sugar (do not reduce the sugar‼️Sugar is the key to the burnt spots)
35g
Ordinary eggs (can be replaced with 4 egg yolks)
2
Condensed milk or sugar
15g
Whipped cream
120g
Large egg tart shells
12
Super tender Portuguese egg tart
- Prepare the ingredients: milk, eggs, fine sugar, condensed milk, and whipped cream. (If there is no condensed milk, use fine sugar instead. Friends who like sweet food can add 10g of fine sugar) You can replace 2 whole eggs with 4 egg yolks, and the baked egg tarts will be more golden and attractive.
- A container with a pointed spout for easy pouring. (I use a measuring cup)
- Weigh the milk, granulated sugar, eggs, condensed milk, and whipped cream and pour them into the container. (Beginners can add one ingredient and stir evenly, then add another ingredient until all are added, do not add all at once)
- Use a manual egg beater to mix evenly, but don’t over-mix, and the egg tart liquid is ready. If some cooks are worried that the fine sugar is not completely melted, they can put the egg tart liquid in the microwave on medium heat for 30 seconds to melt it.
- Filter the egg tart liquid through a sieve to make it more delicate and the baked egg tarts taste better!
- Line the baking tray with baking paper and place the egg tart crusts on them. If you want to try a variety of egg tart flavors, you can add chocolate, durian, yellow peach cubes, honey beans, blueberries, strawberry jam and other fillings in this step. The chocolate and blueberry egg tarts will burst after baking~
- Preheat the oven to 200 degrees. Use a container with a pointed spout to evenly pour the egg tart liquid into the tart crust, filling it 90% full.
- After the oven is preheated, put the tart crust with the egg tart liquid into the oven immediately for baking, in the middle and lower layers of the oven‼ ️Bake at 200 degrees for about 25 minutes.
- The egg tarts will rise very high and become puffy when baked.
- Don’t walk away when the egg tarts are baking. Observe until the caramel spots on the surface of the egg tarts are obvious before taking them out of the oven‼ ️ (The baking time is just a reference. The actual temperature of the oven will vary. Be sure to wait until the caramel spots appear on the egg tarts before taking them out of the oven)
- Super tender and smooth, it is also delicious when made into pudding
- This is a mini egg tart, made with the same egg tart liquid. Bake until the color is satisfactory and the burnt spots are obvious before taking it out of the oven.
- Turn up the volume and feel how crisp it is.
