Usage Instructions
Thaw the egg tart filling before use.
Do not thaw the tart shells. Use tart shells directly from frozen.
Pour the egg tart filling into the tart shell up to the marked fill line.
Preheat the oven to 180°C, turn on the fan, then bake for approximately 20 minutes.

Tip 1: Oven power may vary. The recommended baking temperature and time are based on the Commercial Convection Oven.

Tip 2: Freshly baked egg tarts will have a full custard centre, but the centre may gradually sink over time. To help prevent this, turn the egg tarts upside down for 5 minutes after baking.

Tip 3: If the egg tart filling is needed urgently, place the whole can in room-temperature water for 30-45 minutes to thaw.