Baked Egg Tarts

Baked egg tarts are a classic Chinese dessert, featuring a flaky, crispy crust and a smooth, tender filling with a rich, creamy aroma. They are rich in protein, calcium, and various vitamins, providing ample energy. The preparation process is simple, making it easy for beginners to master. Additionally, semi-finished products can be frozen for storage and taken out as needed. From preparation to baking, the entire process takes approximately 1 hour.

Estimated Calories：169 kcal

Ingredients and Tools

This recipe is for a full package of egg tart shells. Once filled, they can be directly frozen for storage.

• Egg tart shells (brand not specified)
• Eggs
• Milk
• Light cream
• White granulated sugar
• Oven (size not specified)
• Gram scale
• Stirrer (includes but is not limited to chopsticks, egg beaters, and other tools)
• Sieve (mesh size approximately 1 millimeter)

Calculation

Per serving:

This recipe is for one full package of egg tart shells. After filling, it can be directly frozen for storage.

• Egg tart shells: Any brand. One full package is approximately 30 shells.
• Eggs: 8 whole eggs. Regular eggs are sufficient.
• Milk: 200 ml. Regular bagged milk is sufficient.
• Heavy cream: 450 ml. Available at bakeries or supermarkets.
• White granulated sugar: 80 g. Regular granulated sugar is sufficient. Fine granulated sugar is preferred as it dissolves more easily.

Steps

1. Place a bowl on a gram scale and weigh out 450 grams of heavy cream (treat the density of the heavy cream as 1 here).
2. Add 80 grams of granulated sugar (this provides moderate sweetness; adjust to taste. The recommended range is 60–100 grams).
3. Add 200 grams of milk (treat the density of the milk as 1 here).
4. Add 8 egg yolks. The egg whites can be reserved for another use.
5. Stir all the ingredients evenly until the granulated sugar has completely dissolved.
6. Strain the mixture through a fine-mesh sieve to remove the egg membranes, eggshell fragments, undissolved sugar, and clumps of heavy cream.
7. At this point, preheat the oven to 220°C (about 10 minutes). Remember to take out the baking tray.
8. Arrange the egg tart shells evenly on the baking tray, leaving 0.5 cm between them.
9. Pour the strained mixture into the egg tart shells, filling them only to 0.5 cm below the rim; do not overfill.
10. At this stage, the unbaked egg tarts are complete. They can be placed directly in the freezer and stored for at least 12 hours.
11. Place the unbaked egg tarts in the oven and bake at 200°C for 25 minutes.
12. They are ready to eat once baking is complete.

Additional Notes

Be sure to exercise caution around the high heat of the oven during operation to prevent burns.

If you follow the process in this guide and find any issues or areas for improvement, please submit an Issue or Pull request.