The most difficult step in making an egg tart is making the tart crust. I found that Chinese supermarkets sell pre-made tart crusts in the freezer, and the rest is a piece of cake.
蛋塔最麻煩的步驟就是做塔皮，我發現在中國超市的冷凍箱中有賣已做好的塔皮，剩下便是小事一樁。
Ingredients 食材
- Egg Tart filling 蛋塔液
- 100 g Milk 牛奶
- 150 g Whipping Cream 淡奶油
- 1 Egg (50 g) 蛋
- 50 g Granulated Sugar 砂糖
- 10 ready-made tart shells 現成塔皮
Instructions 作法
- Make egg tart filling: Mix all egg tart filling ingredients evenly. Sieve several times. (If you make less than 10 egg tarts at a time, you can refrigerate the excess egg tart filling and pour it directly into the tart shell next time.)
- Pour the egg tart filling into the tart shell, filling each tart shell 90% full.
- Preheat oven to 392°F (200°C) and bake for 17-23 minutes. (If you use a toaster oven, the baking time is around 20 minutes.)
- 製作蛋塔液： 將所有蛋塔液材料混合均勻。過篩數次。(如果一次做少於10個蛋塔，可將多餘的蛋塔液冷藏，下次直接拿來倒入塔皮中。)
- 將蛋塔液倒入每個塔皮中，九分滿。
- 預熱烤箱華氏 392° (攝氏 200°), 烤 17-23 分鐘。(如果用小烤箱，大概 20 分鐘)
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Recipe 食譜