The Essentials
Think of these as your shortcut to bakery-perfect Pastéis de Nata – no laminating butter blocks or dough-chilling marathons. They're engineered to cradle that iconic custard filling while baking into crisp, caramelized layers every time.
How They Perform
From Freezer to Oven
We blast-freeze these crusts at -40°C the moment they're molded. This locks the butter layers in place, stopping moisture from shifting around during storage.
Thawing Done Right
Give them 4-6 hours in your standard fridge (2-4°C/36-39°F) – never on the counter. Why? Room temps make condensation soak into the pastry, turning those crisp layers gummy.
The Baking Breakthrough
Slide them into a screaming-hot oven (220°C+/430°F+). Here's the magic: butter turns to steam, puffing dough sheets into shatter-crisp, caramel-ready layers. Our thin metal cups spread heat fast for that iconic leopard-spotted caramelization – no burnt edges.
Details
|
Product Name |
Tart Crust |
|
Ingredients |
Wheat Flour, Margarine, Eggs, Whole Milk Powder |
|
Product Type |
Baked Dough |
|
Quality |
High Quality |
|
Storage Type |
Dry, clean, and cool place. Stored at -18°C |
|
Instruction for use |
Making Egg Tarts - Customized filling |
|
Packaging |
420G - CUSTOMIZED |
|
Packing Ways |
TRAY - CUSTOMIZED |
|
Shelf Life |
12 Months from date of production (in original packing) |
|
Storage conditions |
Store below -18℃. Do not refreeze after thawing. |
|
Manufacturer |
Foshan Xinfeng Baking Food Co., Ltd. |
|
Manufacturer address |
Building 19, No. 7, Jinmiao Road, Xinan Street, Sanshui District, Foshan City, China |
|
Place of production |
Foshan City, Guangdong Province |
|
Telephone |
0757-87668286 |
Application Scenarios
1. Traditional Portuguese Egg Tarts
Thaw crusts, fill with classic egg custard (eggs, milk, vanilla, sugar). Bake at 220°C (430°F) for 15–20 mins to get golden, flaky shells. Pair with smooth, caramel - kissed custard, perfect for bakery displays.
2. Café & Dessert Bar Upgrades
Fill crusts with rich chocolate ganache, then top with sea salt or raspberries for a sweet - savory balance. Or pair with tangy lemon curd as a refreshing coffee - side treat.
3. Catering & Event Creations
Stuff crusts with smoked salmon, cream cheese, and dill for elegant savory appetizers. For desserts, use matcha cheesecake filling to make catering - worthy sweets.
4. Retail & Home Baking
Pair thawed crusts with pre - made mango puree or caramel. Consumers can easily bake bakery - worthy tarts at home.
FAQ
Q: Why no room-temp thawing?
A: Butter melts unevenly → layers glue together → bakes dense. Also a food safety hazard.
Q: Gluten-free option?
A: Not currently. Wheat flour is non-negotiable for authentic lamination.
Q: Can I freeze filled tarts?
A: Not recommended. Custard expansion during freezing cracks crusts. Fill pre-baked shells only.
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