Hong Kong Egg Tart Shell (7cm / 8cm width)

Hong Kong tart shell is thin and crispy, offering a delicate texture. The buttery pastry perfectly complements the smooth and creamy egg custard filling, creating a rich and delightful blend of milkiness and eggy flavor. Every bite brings a sense of satisfaction and happiness.

Tart Shell Width Size Available: 7cm / 8cm

BAKING TIME: Total 20 minutes

BAKING TEMPERATURE (Celcius): Upper 260c / Bottom 300c

BAKING INSTRUCTION:

1. Preheat the oven to 200 C.
2. Thaw the Hong Kong Egg Tart Shell about 20-30 minutes.
3. Prepare and filter the egg liquid beforehand, for better mouth feel.
4. Pour the egg liquid into the tart shell. Remember to PRICK THE AIR BUBBLES on the surface of the egg.
5. Place tray into oven & bake with 260oC for up and 300oC for bottom. Baked of 20 minutes.
6. To ensure even baking, it is advisable to keep an eye on the tray and rotate it during the baking process.
7. After baking, give the tray a gentle shake. If the egg custard is set and doesn't jiggle, it means the egg tarts are perfectly baked!
8. Done! Hong Kong Egg Tart are ready to serve.