Methods of second heating egg tart: oven, electric cake block, etc.

1. Oven

Put the egg tart in the oven, set the temperature to 18 degrees, and it only takes 5 to 8 minutes, so that the heated egg tart tastes the same as that just baked. This will make the crust of the egg tart crisp and the filling warm. When re-heating the egg tart, it is necessary to set the temperature at about 16 degrees Celsius and heat it for about 5 minutes. Do not heat it for too long, otherwise it will burn.

2, electric cake block

heating, laying the egg tart flat on the electric cake pan, and turning on the heating button for 5 to 1 minutes.

Types of egg tarts

1. Butter

The crust of an egg tart is smooth and complete, like a pot-shaped biscuit, with a butter smell, similar to the Pie Crust commonly used in West Point, and tastes like cookies, so it is also called cookie crust.

2. Crispy

Crispy egg tarts have layers of thin meringues, which are similar to the pastry butter pastry; However, due to the use of Lard, the taste is rougher than that of butter pastry. In addition, due to the thick crust, the filling amount of pastry egg tarts is less than that of butter egg tarts.

3. Crispy egg tarts

Apart from sugar and eggs as the mainstream egg tarts, there are also varieties of egg tarts mixed with other materials, such as fresh milk tarts, ginger tarts, egg tarts, chocolate egg tarts and bird's nest egg tarts.

4. Portuguese

Portuguese-style cream tart, also known as Portuguese egg tart, which is called Portuguese tart in Hong Kong and Macao, is a small cream pastry, and its blackened surface (caramel after excessive heating of sugar) is its characteristic. According to legend, it was invented by nuns at the Geronimo Monastery in Lisbon, Portugal at the latest in the 18th century. It began to be sold in secular cake shops in 1837. At that time, it was called Belinda because the shop was located in the Belinda area of Lisbon.

5. Portuguese egg tarts

The earliest Portuguese egg tarts came from an Englishman, Andrew Stow. After he ate the traditional dim sum Pasteis de Nata in Belem, a city near Lisbon, he decided to add his own ideas to the traditional recipes. So in 1989, he opened Andrew's cake shop around Macau, and created popular Portuguese egg tarts with lard, flour, water and eggs, as well as English pastry practices.