How to make Portuguese egg tart

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  1.Get the done ones Take a piece of Portuguese egg tart shell (see the previous recipe), cut it into 12 sections evenly, and place it in the egg tart mold with the side dipped in flour facing up.

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  2. While rotating the mold, use your thumbs of both hands to squeeze and push from the bottom of the mold to the edge.Spread the tart shell tightly against the mold.The key here is that the bottom of the tart crust should be thin and the edge of the tart crust should be higher than the mold.The kneaded tart shell should be relaxed for more than 20 minutes to prevent the tart shell from shrinking severely during baking.

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  3. Add sugar to the milk and heat it in the microwave for 20 seconds.Stir until the sugar is melted and leave to cool.

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  4. Cream and condensed milk (honey can be used instead), mix well, then add the egg yolks, stir and mix well.

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  5. Pour the cooled milk into the cream and preheat the oven to 220 degrees.

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  6.Sift in the low powder, stir until there are no particles and sift it for more than 2 times.The sifted tart water is fine and smooth, and it is ready.

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  7. Pour the tart water into the relaxed tart crust, 7 minutes full.If it is too full, the tart crust will shrink and the tart water will overflow.

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  8. The middle shelf of the oven is 220 degrees for 20 minutes, and the crispy and sweet Portuguese egg tarts are out of the oven!