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55 lines
2.6 KiB
Markdown
55 lines
2.6 KiB
Markdown
# How to Make Baked Egg Tarts
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Baked egg tarts are a simple and easy-to-make dessert. The semi-finished product can be stored in the freezer for a long time and taken out whenever needed. The preparation time is approximately 1 hour.
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Estimated Cooking Difficulty: ★★★★
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## Essential Ingredients and Tools
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This recipe covers the quantity needed for one full pack of tart shells. After filling, they can be directly frozen for storage.
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- Tart shells: Any brand is fine
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- Eggs
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- Milk
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- Heavy cream
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- White sugar
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- Oven: Any size is fine
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- Digital kitchen scale
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- Mixer: Includes but is not limited to chopsticks, whisks, and other tools
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- Sieve: Mesh size approximately 1 mm
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## Ingredients Calculation
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Per batch:
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This recipe covers the quantity needed for one full pack of tart shells. After filling, they can be directly frozen for storage.
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- Tart shells: Any brand is fine. One full pack contains approximately 30 pieces.
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- Eggs: 8 large eggs (regular eggs are fine)
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- Milk: 200 ml (regular packaged milk is fine)
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- Heavy cream: 450 ml (available at bakeries or supermarkets)
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- White sugar: 80 g (regular sugar is fine; fine granulated sugar is preferred for easier melting)
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## Instructions
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- Place a bowl on the digital kitchen scale and weigh out 450 g of heavy cream (assume the density of heavy cream is 1 for this calculation).
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- Add 80 g of white sugar (medium sweetness; adjust according to personal preference, recommended range 60–100 g).
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- Add 200 g of milk (assume the density of milk is 1 for this calculation).
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- Separate 8 egg yolks and add them to the mixture (egg whites can be saved for other uses).
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- Whisk all ingredients evenly until the white sugar is completely dissolved.
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- Strain the mixture through a sieve to remove egg membranes, eggshell fragments, undissolved sugar, and clumps of heavy cream.
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- Preheat the oven to 220°C (approximately 10 minutes). Remember to take out the baking tray.
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- Place the tart shells evenly on the baking tray with a 0.5 cm gap between each.
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- Pour the strained mixture into the tart shells. Leave about 0.5 cm of space below the rim; do not overfill.
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- At this stage, the semi-finished egg tarts are ready. They can be placed directly into the freezer for quick-freezing and stored for over 12 hours.
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- Bake the semi-finished egg tarts in the oven at 200°C for 25 minutes.
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- Once baked, they are ready to eat.
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## Additional Notes
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Please exercise caution with the high temperature of the oven during operation to prevent burns.
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
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