1. It may be the reason that the lower part of the egg tart is thicker. After the egg tart is skinned, try to pinch the lower part;

2. It may be the reason that too much egg tart liquid is put in. Different liquid formulas make it feel different when baked, and failure to choose the right egg tart liquid will also lead to this problem.

3. The baking temperature may be insufficient. You can try baking the egg tart skin for 1 minutes first, and then pour in the egg tart liquid for 8 minutes.

4. It may be that there is too little butter in the package, so try to put more butter.