Hey everyone, so today I decided to mess around with some frozen egg tart shells. I picked up a pack of those Burry 3-inch sweet dessert pie shells from the grocery store the other day, and I’ve been itching to try them out. I got this idea because I’ve seen a lot of people raving about them online, saying they’re super versatile and can be used for all sorts of tarts. I like fruit tarts, custard tarts, you name it, So, I figured, why not give it a shot?
First things first, I took the shells out of the freezer and let them sit on the counter for a bit. I read somewhere that it’s good to let them thaw slightly so they don’t crack when you work with them. While they were thawing, I prepped my filling. Today, I went with a simple custard filling because it’s my favorite and also pretty straightforward to make.
Once the shells felt a little more pliable, I carefully arranged them on a baking sheet. I didn’t have those fancy mini egg tart molds that some people use, the ones with the removable bottoms. I saw those online, 12 packs of 4-inch ones, made of non-stick carbon steel and all that. But honestly, I didn’t want to buy more stuff just for this. Anyway, my regular baking sheet worked just fine. Then, I poured my custard filling into each shell, making sure not to overfill them. They looked pretty neat all lined up.
Then I popped the baking sheet into a preheated oven. Now, here’s where I wasn’t too sure what to expect. The package didn’t have specific instructions for baking, it was more about using them as a ready-to-use base for Asian pastries, so I just went with the temperature I usually use for custard tarts, around 350°F. I set the timer for about 20 minutes, but I kept a close eye on them. Around the 15-minute mark, I noticed the edges were turning golden brown, and the filling looked like it was setting nicely.
I pulled them out of the oven and let them cool on a wire rack. I was pretty stoked with how they turned out. They looked like those professional ones you see in bakeries, all golden and delicious. I did some reading online earlier and found out that you can refrigerate these egg tarts if you’re eating them the next day, or even keep them for 2-3 days, and reheat them in a toaster oven for 8-12 minutes with aluminum foil on top to prevent burning. Good to know, but these smelled so good that I doubt they’ll last that long in my house!
The Taste Test
- Appearance: The shells held up really well. They were flaky and golden, just like I hoped.
- Texture: The crust was crispy, not soggy at all, which is a big win when you’re dealing with frozen shells.
- Taste: The custard filling paired perfectly with the slightly sweet shell. It was a match made in heaven.
Honestly, I’m pretty impressed with these frozen egg tart shells. They’re super convenient, and the results are definitely bakery-worthy. I mean, I’m no pastry chef, but these made me feel like one! Plus, I learned a little history tidbit today: apparently, Hong Kong egg tarts have their roots in Guangzhou. Who knew? Anyway, I’ll definitely be using these shells again. Next time, I might try making some fruit tarts or maybe even experiment with savory fillings. The possibilities are endless!
