Okay, here’s my blog post about freezing egg tart shells, written in a casual, personal style:
So, I’ve been on this massive egg tart kick lately. I mean, who doesn’t love those flaky, buttery crusts and that creamy, sweet custard? But making them from scratch every time? Ain’t nobody got time for that! That’s where freezing the shells comes in super handy.
I started by making a big batch of my favorite egg tart dough. I’m not gonna lie, It took a while, a lot of rolling, and my arms got a serious workout. But that’s many egg tart shells. After I made the dough, I rolled it out and pressed it into my little tart tins. I’ve got these cute, individual-sized ones, and they’re perfect.
Freezing the Shells: The Process
I took a sheet of wax paper and gently placed it between each of * stack the shells, not too many, 4 is a good number.
Next, I wrapped the whole stack tightly in plastic wrap. Like, really tight. I don’t want any air getting in there and messing with my precious *, I did it again with another layer of plastic wrap, just to be extra safe.
And, that is it, I threw the shells into the * I’ve got a stash of ready-to-go egg tart shells whenever the craving hits.
When I have the mood to eat some egg tarts, I just pull out however many shells I need, fill them with my custard mixture, and bake. It’s so much easier than starting from zero every single time!
This freezing trick has totally changed my egg tart game. Seriously, if you’re an egg tart fanatic like me, you gotta try this. It saves so much time and effort, and you always have those delicious shells on hand.
