Bakery On-The-Go: Portugese Egg Tart

• Ingredients: Non dairy fat emulsifier (water, sugar, soybean oil, whole milk powder, albumen powder, emulsifiers (sodium caseinate, 435, 491, 471, 475,481i, 473, 405), thickeners (412, 415, 464), homectant (339ii), color (160(a)), food grade flavor, salt), pasteurized liquid egg yolk.
• Allergen reminder: Contains milk, egg and soybean.
• Storage: Frozen

Directions for Use

1. Prepare tart shell dough
2. Place tart shell dough shell on a baking tray and leave it to defrost about 30 minutes.
3. Open Rich’s pourtuguese egg topping.
4. Pour the filling into the Egg tart shell dough up to 90% full.
5. Oven top temperature 235C and bottom temperature 225C.
6. Bake for 15-20 minutes.
7. Place the tray in oven.
8. Product should have even caramelization and shiny surface.
9. Ready to be served!