Foodie Egg Tarts
Overview
I was lazy when making the egg tarts this time and bought the egg tart shell and egg tart liquid. I didn’t get them all because I was short of ingredients. The egg tart crust is a little more troublesome to make, you can buy ready-made ones, but the egg tart liquid is quite easy, I will make it myself next time!
Tags
Ingredients
Steps
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Turn the oven up and down to 200 degrees and preheat it for better and faster baking! I adjusted it to five minutes myself, but the machine was not very accurate, so I repeated it several times to make it more accurate!
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During the preheating period, take out the prepared egg tart shell and egg tart liquid, place them on the baking sheet, pour the egg tart liquid evenly, and it will be 80% full! Then open the oven and place it on the middle shelf, bake it up and down to 210 degrees, and adjust the time to 25 minutes. Observe and adjust according to personal conditions! At the beginning, my temperature was low, 170 degrees, but there was no response. When it was set to 210, it was very fast. Remember: when the egg tart liquid is bubbling, it is almost done, so lower the temperature a little. I didn’t handle this step well this time!
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It's almost ready, just keep an eye on it to see if the top part is burnt and the egg tart crust is crispy! The timer can be taken out when the time is up. It is also ok to turn it off directly at the critical moment. Don’t wait for it anymore and trust our eyes! Don’t forget the raisins, either. This time I put them in in advance and baked them together. If I want to change it next time, I’ll put them in after they’re baked! Expect something different!
