In respond to a blog friend's diary about egg tart, I finally took some time to try out my recipe at home today. Initially wanting to find out how I can improve the recipe I have, making it more user friendly.
It only takes a few steps making these tarts.
It is not too difficult to make egg tarts, but it is surprisingly uneasy to make the filling smooth and silky while the crust slightly crispy.
What I realized is, we do need proper mold for egg tarts to make them perfect. The reason is the depth of the mold would affect how the egg mixture gets cooked in the oven. When the mold is too shallow, it gets cooked too soon and forms a thin layer of skin on top. Since it takes time for the crust to get cooked, you don't want that to happen too soon.
Tricky but I tried to make the crust thiner in the regular mini tart molds I have at home. Turned out alright but still, I think steeper molds would be much better.
But since it's my first time making them at home, I would say they turned out pretty well.
ブログランキングやってま～す、よろしくお願いします！ Thank you for supporting my blog!! (^-^)/