Egg tart crust 9 Egg yolk 2
Milk 100g Light cream 100g
Spinning Sugar 25g Condensed milk 20g
How to make original egg tarts Portuguese original egg tart (the fastest afternoon tea dessert) recipe illustration 1

Step 1

Put all the raw materials into a basin, stir evenly with a manual egg beater and then sift. It is best to use room temperature milk so that it is easy to stir evenly. Portuguese original egg tart (the fastest afternoon tea dessert) Illustration of how to do it 2

Step 2

Pour the egg tart liquid into the egg tart shell about 8 minutes full. The finished egg tart slices need to be frozen and stored daily. There is no need to thaw before use, just pour them directly. Portuguese original egg tart (the fastest afternoon tea dessert) Illustration of how to do it 3

Step 3

In the middle rack of the oven, heat up and down, 220 degrees, for about 20 minutes.Portuguese original egg tart (the fastest afternoon tea dessert) Illustration of how to do it 4

Step 4

After the egg tart is baked, the surrounding layers of the tart skin are crispy, and the middle tart liquid has caramel. I personally like to eat heavy caramel, so I usually bake it to this level. Original egg tart cooking tips

I used finished egg tart shells. This amount can bake 9 egg tarts.