How to make cheese tarts:
16 egg tart skins, 1 box of egg tart liquid, 1 package of shredded cheese, appropriate amount of vegetable cubes, and appropriate amount of high temperature resistant chocolate beans.
1. Take out the egg tart shell and defrost it for 10 minutes before using to avoid excessive moisture at the bottom.
2. Brush the tart shell with tomato sauce or pizza sauce, put the vegetable cubes and chopped ham into the tart shell, and sprinkle with grated cheese.
3. The cheese tart baking time is 190℃-20 minutes. Sweet Portuguese egg tart baking time is 210℃-25 minutes.
4. Boil the finished black pearls in boiling water for 4-5 minutes until they all float. Remove them and add brown sugar and set aside.
5. Add Chantilly cream, cooked brown sugar and black pearls to the finished egg tart, and sprinkle with cocoa powder. The black pearl exploded.
6. After the egg tart shell is baked, add marshmallows, and put the egg tart back into the oven for 30 seconds to soften the marshmallows.
7. 3-2 After the baked egg tarts have cooled down, sprinkle with matcha powder. The finished matcha cloud is completed.
8. After the egg tarts come out of the oven, let them cool down for two minutes before eating. They will be crispy in the mouth and this is when the egg tarts are most delicious.
Egg tart is a Western-style pie with egg paste as filling. It was born in Guangzhou in the 1920s. After spreading to Hong Kong, it became famous overseas and is known as the "Fourth Cantonese Dim Sum". One of the "Great Heavenly Kings".
The method is to put the cake crust into a small round basin-shaped cake mold, then pour in the egg slurry mixed with sugar and eggs, and then put it into the oven; the outer layer of the baked egg tart is The crispy tart shell has a sweet yellow solidified egg paste inside. In the beginning, the egg tarts in tea restaurants were relatively large, and one egg tart could serve as an afternoon tea meal. Many restaurants in Hong Kong SAR also include egg tarts (small egg tarts) among their snacks.
Laura Mason pointed out in "Traditional Foods of Britain" that as early as the Middle Ages, the British had used milk, sugar, eggs and different spices to make foods similar to egg tarts. It is said that egg tarts were one of the dishes served at the sixth banquet of the Manchu-Han banquet in China in the 17th century.