Generally, the oven bakes tarts at 200 degrees and takes 20-25 minutes.

When pouring the tart liquid into the tart crust, you only need to pour until the tart crust is nine minutes full, the purpose of doing this is to leave room for the tart liquid to expand during the baking process. The oven temperature is set at 200 degrees Celsius and the time is 20 to 25 minutes. The oven needs to be preheated to 200 degrees Celsius before putting the tart in the oven.

If you don't know whether the tart is cooked or not, you can use a toothpick to test it by putting it in the center of the tart and poking it. If there is batter on the toothpick, then the tart is undercooked. If there is no batter on the toothpick, the tart is ready. When making the tart, make sure to mix the tart liquid well and filter out any excess air bubbles to ensure that the tart comes out evenly browned and without bubbles.

Precautions for making egg tarts

1. When pinching the tart crust, try to pinch the bottom as thin as possible.

2, after the tart crust is pinched, it needs to rest for 20 minutes.

3. You don't need to grease the tart molds, so the tarts won't stain the molds after baking and can be easily demolded.

4. Don't use your hands to open the door or touch the box directly, wear professional heat-insulating gloves and turn sideways to the box door before opening it.

5, baked tarts are generally recommended to eat within the day, eat not recommended to put in the oven to save the residual temperature, do not put in the refrigerator.

6, to add some egg yolks and egg whites in the tart, and then egg yolks and egg whites to be separated, this step is also slightly more complex, we should pay attention to when doing.