Why Do We Need It
Application Scenarios
1. Bakeries
Fill the thawed egg tart skins with classic egg custard made from eggs, milk, sugar, and a bit of vanilla. Bake them to get a perfect combination of a crispy skin and smooth custard. You can also sprinkle some cinnamon powder on top for an extra flavor kick, which is popular among customers who love traditional pastries.
2. Cafes
In cafes, pair mini - sized egg tart skins filled with coffee - flavored custard with a cup of espresso. The rich coffee taste in the tart matches well with the strong coffee beverage. Or fill them with fruit puree like strawberry or mango for a refreshing option to go with iced tea.
3. Home Baking
Include these quick - frozen egg tart skins in DIY baking kits. Home bakers can fill them with their favorite ingredients, such as chocolate chips and whipped cream, and enjoy the fun of creating delicious tarts at home.
Details
|
Product Name |
Quick Frozen Egg Tart Skin |
|
Product Category |
Quickly frozen rice and flour products (raw products) |
|
Ingredients |
Wheat flour, oil, white sugar, edible salt |
|
Shelf Life |
8 Months |
|
Nutritional Information |
||
|
Items |
Per 100g |
Nutrient Reference Value (NRV%) |
|
Energy |
2124 kJ |
25% |
|
Protein |
4.4g |
7% |
|
Fat |
36.7g |
61% |
|
Carbohydrates |
0g |
---- |
|
Sodium |
40.6g |
14% |
Why They Work Well
- Flakiness You Can Count On: Steam lifts distinct, shatter-crisp layers every time
- Handling Friendly: Stays rigid when chilled – no more torn shells
- Batch Consistency: Industrial presses ensure identical size/shape
- Waste Reduction: Precise shaping minimizes trimming loss
- Global Durability: Withstands temperature swings during shipping
Why They Matter
Tart shells aren't just containers – they're texture engines:
- First Bite Impact: Flakiness defines premium perception
- Structural Integrity: Prevents fillings from leaking or soaking through
- Process Efficiency: Cuts 25+ minutes off kitchen prep time
Handle With Care
- Move from freezer to oven OR fridge (max 4hrs before filling)
- Keep packaging sealed; ice crystals ruin lamination
- Pat fillings dry – excess liquid makes bottoms soggy
FAQ
Q: How should I store the Quick Frozen Egg Tart Skin?
A: Store at -18°C (0°F) or below. Keep sealed to maintain quality; unopened, it stays good for 8 months from production.
Q: Do I need to thaw the tart skin before use?
A: Yes. Thaw at room temperature for 8–10 minutes. This ensures even baking and prevents cracking.
Q: Can it hold runny fillings like custard or fruit puree?
A: Absolutely. Its structured shell resists sogginess, making it ideal for wet fillings like classic egg custard or berry compote.
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