Because the name of dish tart is different in every place, dish tart is egg tart.

Egg tart is a western-style pie with egg paste as filling. Taiwan Province is called the egg tower, and "tart" is a transliteration of the English word "tart", which means pie with exposed fillings (pie with the opposite surface covered by pie crust and sealed fillings); Egg tarts are "tarts" with egg paste as fillings.

Making skills of egg tart

1. This method of taping is very delicious, but it also determines that taping is not tough, especially crisp, so it is easy to break when rolling. When laying in taping, 100% will break in some places, so don't be upset at this time. Take a piece of the broken place and mend it a little. Press it, and they will be well combined again, which will be completely invisible after being baked.

2. I use a tower ring. This kind of thing has no bottom, so I laid a non-stick silicone pad in the baking tray in advance, and pressed the tower skin directly on the pad, so I didn't move.

3. In fact, it is also possible to pour pudding liquid on the raw tapir, which is more convenient; Bake the tower skin first, mainly to prevent the liquid from wetting the tower skin seriously.

4. After the pudding liquid is made, you can filter it, which will be smoother.

5. The specific time of baking should be adjusted according to the performance of your own oven. Generally, some colors on the surface are better; The pudding liquid will swell badly when baking, so don't be nervous. It will naturally shrink back after baking. It tastes better after refrigeration.