Ingredients
Egg tart crust ( 8 pieces ) | Whipped cream ( 500ml ) |
raisins ( Appropriate amount ) |
Portuguese egg tart How to make
1. Refrigerate the tart shell and whipping cream 1 day in advance to thaw completely! (I shopped online, and I almost figured it out when it arrived, so I made it directly)
2. Place the egg tart crust on the baking sheet.Do not place the baking mesh directly to prevent the egg liquid from expanding and dripping into the oven during baking!
3.Add an appropriate amount of light cream, it is recommended that 2/3 is enough, too much will flow out when baked !
4.Put it in the oven and bake at 240 degrees Celsius and 200 degrees Celsius for 20-25 minutes! My oven is a mini oven that does not adjust the heat, but just adjusts the time, and it will be ready in 10 minutes!
5.Enjoy the delicious food! Generally speaking, you can see that the skin has been successfully puffed up and the egg liquid has swollen.Because it was the first time I made it, I used chopsticks to open it to see if it was done, so the finished product did not look so good!
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