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Alright, let’s gab about these egg tart shells, the frozen kind, you know? The ones you find in the store. I ain’t no fancy baker, but even I can whip somethin’ up with these things.
First off, you gotta know where to find ’em. I get mine at that there Asian store, 99 Ranch, they call it. Right there in the freezers, next to the dumplings and whatnot. Easy peasy. You can probably find ’em at other places too, but that’s where I go.
Now, what can you do with ’em? Well, lots of things! They ain’t just for egg tarts, though that’s what they call ’em. You can put all sorts of stuff in there.
- Sweet tarts: Got some leftover fruit? Chop it up, mix it with a little sugar and somethin’ to hold it together, like pudding or jam, and bake it in the shell. Boom! Fruit tart. My grandkids love them little things.
- Custard tarts: This is the real deal egg tart. You gotta mix up milk, eggs, maybe a pinch of salt. Some folks put in fancy things like mustard, but I just keep it simple. Pour it in the shell, bake it up, and you got a tasty treat.
- Savory tarts: Don’t think these shells are just for sweet stuff. You can put all sorts of savory things in there too. Little quiches, they call ’em. Got some leftover meat and veggies? Chop ’em up, mix ’em with an egg or somethin’, and bake it in the shell. Perfect for a quick bite. You can even fill them with cheese and some spices, tastes real good, let me tell ya.
These frozen shells are real handy, you see? You don’t have to fuss with makin’ the dough yourself. Ain’t nobody got time for that all the time. I mean, sure, you could make your own if you’re one of them fancy types, but these frozen ones are just as good, far as I’m concerned. You just take ’em out of the freezer, fill ’em up, and bake ’em. Can’t get much easier than that, can ya?
Now, about bakin’ ’em. The package usually tells ya how long and how hot, but I just eyeball it mostly. You want the shell to be golden brown and crispy, and the filling to be cooked through. For those little egg tarts, the Chinese kind they call it sometime, I saw this recipe that said you can make them in under 20 minutes! That’s faster than it takes me to walk to the mailbox and back! Just keep an eye on ’em, you don’t want ’em burnin’. And let ’em cool a bit before you try to eat ’em, or you’ll burn your mouth. Trust me, I know.
Storing ’em is easy too. If you got some leftover tarts, or if you made a big batch and want to save some for later, just put ’em in a container with a lid and stick ’em in the fridge. They’ll last for a few days, no problem. They say you can’t freeze ’em after you bake ’em, ’cause the filling gets all watery. I don’t know about all that, I just eat ’em up before they get a chance to go bad.
These shells are real small though, these “mini” ones. You know, like for parties and such. I saw someone called them “Party Cups”. That’s a good name for them I guess. Good for little snacks you know, when company comes around. They’re just the right size to pop in your mouth. And you can get a lot out of one pack, like maybe 18 or 19 or something like that, if you don’t make ’em too thick. I heard someone say this somewhere and it stuck in my head, yeah, it makes sense, doesn’t it?
If you’re feelin’ fancy, you can buy those “gourmet” ones, they cost more but I can’t really tell the difference. They all taste pretty much the same to me once you fill ‘em up with good stuff. They say these are “professional grade”, whatever that means. All I know is they hold the food and they taste good when they’re baked. That’s good enough for me.
So there you have it, my two cents on frozen egg tart shells. They’re a lifesaver, I tell ya. Easy to use, versatile, and tasty. Go get yourself some, you won’t regret it.
Tags: frozen egg tart shells, mini tart shells, easy dessert, quick baking, versatile pastry, savory tarts, sweet tarts, custard tarts, party food, store-bought pastry
