a. 1 bottle Rich’s Portuguese Egg Tart Liquid
b. 1 pack Portuguese Tart Shell
- Thaw completely into liquid form at between 2°C to 10°C.
- Pour liquid into tart shell, around 80-90% full. Remove bubbles on top to ensure smooth tart surface.
- Preheat oven to top 235°C and bottom at 205°C. Bake for 17-20 minutes and ready to serve.