Egg tart crust does not need to be thawed in advance.

There are two parts to making an egg tart, one is the crust and the other is the custard. The tart crust is ready-made, so when you use it, just take it out of the refrigerator without defrosting it. Because the egg tart skin will become soft during the defrosting process, after adding the tart liquid, the whole tart will become very soft, which will affect the shape of the tart, and at the same time, the egg tart will be adsorbed into the tart skin. So there is no need to defrost the tart crust.

Different types of egg tarts

Hong Kong egg tarts are generally categorized by their crusts, with butter egg tarts and puff pastry tarts. Butter egg tarts have a smoother and more complete crust, and usually smell like butter. It also tastes a bit like cookies, so it is also called cookie crust. Puff pastry tarts are made with a thin layer of puff pastry, which makes them crispier to eat, but because puff pastry tarts use lard, they have a rougher texture.

But now the most common is the Portuguese egg tart, Portuguese egg tart is characterized by a burnt black surface, authentic Portuguese egg tart must be handmade, freshly baked Portuguese egg tart tart crust is like freshly baked croissants, soft and crispy texture, thick, milky and egg-flavored.