If the bottom of the egg tart crust is not crispy, you should place the baking tray on the middle and lower layers and bake for about 20 minutes, then move the baking tray to the middle layer and bake for about 5 minutes to allow the tart water to color. You can try to bake the egg tart crust. Bake for 10 minutes first, then pour in the egg tart liquid and bake for another 8 minutes.

Thaw the tart shell in advance. Place the tart shell in a baking pan and let it sit for 30-60 minutes until the inner surface and bottom of the tart shell are dry. Pour in the tart water and bake.

Don’t put too much egg tart liquid, and the different liquid formulas will result in different baking sensations. Egg tart crust is an edible shell made of low-gluten flour, high-gluten flour, ghee (butter can also be used), margarine, water, and egg tart molds for wrapping egg tarts.