Dealglad 20pcs Egg Tart Aluminum Cupcake Cake Cookie Mold Lined Mould Tin Baking Tool

Product Information

inch diameter molds, or upgrade to the bigger 3-inch molds, depending on the size of the egg tarts you are wanting to make. Many people wish to make it at home but, finally, give up because of the tedious process and required skills. Made from food-safe aluminum foil, the disposable egg tart molds are reliable in helping to shape and bake egg tarts.

Egg Tart Molds - Etsy UK Egg Tart Molds - Etsy UK

For when you want small molds that are versatile in the kitchen and are capable of baking more than just egg tarts, these are a great choice. Subsequently, the Chinese restaurants make a few twists and transform it into a restaurant-style presentation with proper garnishing. Hong Kong egg tarts are derived from the Portuguese pastel de nata from when the Portuguese arrived in Macau at the turn of the twentieth century. When you mold the pastry pieces into the tart molds, press the pastry towards the sides and bottomof the mold. Traditional pastéis de nata should be served with an option of either powdered sugar or cinnamon OR both for topping.

Don’t let the name fool you, egg tarts still contain fats and carbs that make the little tarts hold quite a bit of calories. The butter should be just soft enough that it gives when you press it, but not so soft that it collapses. Note, if you’d like to prepare these in advance, you can prepare the dough the day before, and after the rolling and folding process in Step 5, refrigerate it overnight. Instead, I usually cut a piece of pastry big enough to cover the entire inner surface of the tart pan with some extra for trimming. It is essential to ensure no air bubbles are visible on the surface to achieve a smooth custard surface.

Egg Tart Mold - WENTS 10PCS Mini Tart Pans Tart Mold Nonstick

To begin, an egg tart is a small pastry that is made with a crispy, flaky crust, which holds a creamy custard center. Traditional Portuguese egg tarts, or pastéis de nata, take a bit more effort with laminated dough that requires turning and a filling that makes up a two-step process.The common solution is to quickly cover the broken area of the pastry with plenty of flour, hoping that the flour will absorb the butter and prevent further leakage.