Best Selling Portuguese Egg Tart with home baking packaging to allow our customer to experience their DIY baking at home!
Egg tart skin and filling can keep up to 3 months in frozen condition.
Every small bottle (1kg) of egg filling can fill up to 20 egg tarts.
1.Preheat your oven at 210 degree for 5 minutes.
2. Pour the egg tart filling to the egg tart skin for 70%-80% full.(No defrost require for the egg tart skin before baking)
3. Baking with oven 210-220 degree for 26 to 30 mins.
4. If you are using AIR FRYER, put the product with the egg tart filling into the air fryer at 180C for 18 to 20 mins.
Note: Every bottle of egg tart filling defrost MUST be finished once opened to avoid quality deterioration due to thawing and freezing of product again.
