Oh boy, let me tell you about my little adventure with frozen egg tarts today. I had this grand idea to make egg tarts, but not just any egg tarts, I wanted to freeze some for later. You know, for those emergency sweet cravings.
So, I started by making the egg tart shells. I used the recipe from my grandma. It’s a simple one – flour, butter, a little bit of sugar, and a pinch of salt. I mixed everything together, rolled out the dough, and carefully pressed them into my little tart molds. It always feels like arts and crafts time when I do this, except you can eat your art afterward!
Making the Egg Tart Filling
Next up, the filling. Now, this is where things get interesting. I whisked together eggs, sugar, milk, and a splash of vanilla extract. It was all smooth sailing until I started to wonder, “How will this freeze?” I mean, I’ve frozen cookie dough before, but egg tart filling? That’s uncharted territory for me.
I poured the filling into the shells, trying not to overfill them. Then came the big question: do I bake them first, or do I freeze them raw? I decided to do a little experiment. I baked half of them and left the other half uncooked. The baked ones went into the oven, and they came out looking golden and delicious. I let them cool down while I prepared the rest for the freezer.
The Freezing
The uncooked tarts, I carefully covered each one with plastic wrap. I made sure to press the wrap against the filling to prevent those pesky ice crystals from forming. Then, I placed them all on a tray and slid them into the freezer. I felt like a mad scientist sending my little creations into the icy unknown.
- Baked egg tarts: Cooled and ready to eat (or freeze for later, but why wait?).
- Unbaked egg tarts: Wrapped and frozen, waiting for their time to shine.
A few hours later, I checked on the frozen ones. They were solid as rocks! I decided to bake one straight from the freezer, just to see what would happen. I preheated the oven, popped one in, and waited. To my surprise, it actually worked! The crust was crispy, and the filling was creamy and smooth. Success!
So, there you have it. You can totally freeze egg tarts, both baked and unbaked. It’s a great way to have a sweet treat ready whenever you want. Just remember to wrap them well if you’re freezing them raw. Now, if you’ll excuse me, I’m going to go enjoy a freshly baked egg tart. Or maybe I’ll grab one from the freezer. Decisions, decisions!
