1, egg tarts want to save overnight, then it should be placed in the refrigerator to save, and put in the refrigerator before you should use a plastic box, there is no plastic box can be wrapped in plastic wrap and put in the refrigerator, and then the next day when you want to eat and then baked, the oven preheated for 15 minutes, and then the tart into the baking, the general baking time of the tart is 25 minutes to half an hour, you can open the oven to see if there is a rise, then turn off the power to adjust the tray, and then simmer for one minute to three minutes or so, then the tart will be baked. You can open the oven to see if there is no rise, wait until the tart baked after the power off, adjust the tray, and then simmer for one minute to three minutes or so, so that the texture will become better, but also can become more flavorful, more tender, more slippery and more comfortable.

2, if the tart is still raw, then also in the refrigerator, tart water do not pour into the tart inside, should be kept separately, the tart skin can generally put a longer period of time, the tart skin should be even molded together into the plastic box inside, probably can be refrigerated for a week, put into the freezing room can be saved for three months to four months, to be used when you can thaw out the tart liquid inside the egg as well as the milk, can not be easily preserved. The egg tart liquid contains egg and milk, which is not easy to keep, so you can seal it in a plastic box and put it in the coldest bottom layer to keep it for three days. The surface of the egg tart crust laying powder, and then one by one stacked together inside the refrigerator, it should be frozen sharply, the temperature is below minus 15 degrees Celsius, so that it can be kept for a long time.