The recipe as a whole doesn't get too many stars. I would give the "tart" part 5 stars, but the "egg" part only got 1, resulting in an average of 3. I used the traditional egg tart molds and there is 1/4 to a 1/3 leftover of both the egg mixture and the dough. I baked it at 450 degrees for 10, then 3, then 2, then 3 minutes. It turned out WAY too burnt, but the egg was still semi-liquidy. I then turned off the oven and let the residual heat bake the egg. Baking the egg at the high heat created a quiche-like layer at the top of the egg tart. The egg part was a little too dense, more like the egg in an American egg pie. The tart, however, was what I LOVED!! Although baking it in the high temperature caused it to burn, but i could tell that it would've been delicious if it weren't burnt. I've tried another recipe where the egg was delicious, but the tart was bland. I will try using this tart and that egg next time. That baking part of that recipe also suggested to bake at 450 degrees for 10 minutes, then reduce temperature to 250 degrees for another 10 minutes. The first part is to cook the tart, and the last part is the cook the eggs without burning the tart.
Was this review helpful?
2 users found this review helpful
The recipe as a whole doesn't get too many stars. I would give the "tart" part 5 stars, but...