Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Add 2 eggs and 50g fine sugar into a large mixing bowl, beat the eggs with a whisk just to mix them well without whipping.
Watch out
Just beat to combine and do not whip, otherwise the egg tarts will have a spongy texture instead of being smooth.
Next, add 60ml milk and 180ml heavy cream, mix them well, and our egg tart liquid is ready.
Watch out
Mix the liquid ingredients thoroughly, otherwise the sweetness will be uneven after baking.
Then strain it so that the egg chalazae are filtered out, making your egg tart texture finer.
Watch out
Strain steadily and thoroughly, otherwise the egg tarts will have a coarse, grainy texture.
Take out 10 Portuguese egg tart crusts. Each has a plastic bag separating them, make sure to peel off the plastic bags.
Watch out
The plastic bag must be completely removed, otherwise the plastic will melt during heating and ruin the tart.
Arrange the tart crusts in the air fryer baking pan, then fill them with the egg tart liquid up to about nine-tenths full, leaving a small gap as they will expand slightly.
Watch out
Fill the tart liquid only up to nine-tenths full, do not overfill, otherwise it will overflow when expanding.
The air fryer body and interior get extremely hot during operation. Hold only the handle when pulling out the basket and do not touch the metal inner walls.
Put them directly in to bake, set the temperature to 180 degrees and air fry for 12 minutes.
local_fire_department180 degrees, 12 minutesWatch out
Temperature and time must be set accurately, too high will burn and too low will prevent the filling from setting.
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