The Essentials
Think of these as your shortcut to real-deal Pastéis de Nata. You'll skip laminating butter blocks and waiting hours for dough to chill. We engineered them to hold that silky custard while baking up crisp with those signature caramelized blisters – every time. That reliability? We build it into every shell.
Performance in Practice
- Freezing Matters
Blast-frozen at -40°C to immobilize butter layers, preventing moisture migration during transit.
- Thawing Protocol
4-6 hours in standard refrigeration (2-4°C/36-39°F)-never on counters. Room temps cause condensation that turns flaky layers gummy.
- Baking Science
At 220-240°C (430-465°F), butter vaporizes into steam, puffing hundreds of dough sheets into shatter-crisp layers.
details
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Product Name |
Flour Portuguese Tart Crust |
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Ingredients |
Wheat Flour, Margarine, Eggs, Whole Milk Powder |
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Product Type |
Baked Dough |
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Quality |
High Quality |
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Storage Type |
Dry, clean, and cool place. Stored at -18°C |
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Instruction for use |
Making Egg Tarts - Customized filling |
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Packaging |
420G - CUSTOMIZED |
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Packing Ways |
TRAY - CUSTOMIZED |
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Shelf Life |
12 Months from date of production (in original packing) |
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Product Tags |
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Storage conditions |
Store below -18℃. Do not refreeze after thawing. |
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Manufacturer |
Foshan Xinfeng Baking Food Co., Ltd. |
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Manufacturer address |
Building 19, No. 7, Jinmiao Road, Xinan Street, Sanshui District, Foshan City, China |
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Place of production |
Foshan City, Guangdong Province |
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Telephone |
0757-87668286 |
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Use method |
Eat after baking |
Critical Handling Rules
Guard Freezer Temp: Store at -18°C (0°F) or colder. Even 15 minutes above -12°C causes ice crystals that shred layers.
Thaw Exclusively Cold: Only in refrigeration (2-4°C/36-39°F). Warm kitchens invite Staphylococcus growth and soggy bases.
One-Thaw Policy: Refreezing degrades layer integrity-plan daily usage like a pro.
Blast-Bake Mandatory: Below 220°C (430°F)? No caramelization. Above 240°C (465°F)? Burnt edges.
Sodium Balance: 124mg/100g-avoid pairing with salted caramel or cured meats unless reducing seasoning elsewhere.
Where They Excel
Traditional Portuguese/Macau-style tarts
Fusion desserts: passionfruit custard, spiced honey-nut fillings
Mini canapés for weddings/events
Bakery counter staples (pre-baked or fill-to-order)
Premium airline/hotel dessert service
FAQ
Q: How should I store the Flour Portuguese Tart Crusts?
A: The tart crusts must be stored in a freezer at -18°C (0°F) or below to maintain freshness and texture. Do not refrigerate or leave at room temperature for extended periods, as this may cause spoilage or affect the crust's flakiness.
Q2: What is the shelf life of the product?
A: When stored properly in a freezer (-18°C/0°F), the tart crusts have a shelf life of 12 months from the production date (printed on the packaging).
Q3: How do I prepare the crusts for baking?
A: 1. Thaw the frozen crusts in the refrigerator for 30–40 minutes, or at room temperature for 15–20 minutes (do not microwave).
2. Fill with your preferred egg tart mixture (traditional or flavored).
3. Bake at 200–220°C (390–430°F) for 12–15 minutes, or until the crust turns golden and the filling sets. Adjust time based on your oven's performance.
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