It is because the tart is not baked. 1, tart crust in advance, defrost, put the tart crust in a baking dish, let it rest for 30-60 minutes, until the bottom of the inner surface of the tart crust is dry, and then pour the tart liquid baking. 2, tart tarts loaded with tart water into the oven after baking to the surface of the coloring, change to the lower heat mode, only use the lower heat to bake for another 15-20 minutes or so, you can generally achieve the effect of the bottom of the crunch. It is normal to have oil on the bottom of the tart. Because the tart crust is generally short, in the process of making the crust in the middle of the oil will be added to achieve the effect of layering, into the oven after the oil melted out of the flow out is very normal.

Egg tart classification

1, butter class: butter tart tart skin is relatively smooth and complete, as if a basin-shaped cookies, there is a butter flavor, similar to the pastry commonly used in the filling of the batch of the bottom skin, the texture of the cookie, so there is also a cookie skin called.

2, puff pastry category: puff pastry tart tart skin for a layer of thin puff pastry, similar to the pastry butter pastry; but because of the use of lard, the texture is rougher than butter pastry. Another because the tart skin is thicker, so the amount of filling for puff pastry tarts is less than butter tarts.

3, Portuguese category: Portuguese cream tart, also known as Portuguese egg tart, Hong Kong and Macao, called Portuguese tart, is a small cream pastry tart, its burnt black surface (is the sugar overheated caramel) is its characteristics.