Quick question, when the custard is poured in the shells, is the custard coming straight out of the fridge, or has it been left at room temperature for some time? My guess is it should be chilled but always better to ask. Thanks again for the recipe, it brings fond memories of many passages through HKG.
Quick question, when the custard is poured in the shells, is the custard coming straight out of the fridge, or has it been left at room temperature for some time? My guess is it should be chilled but always better to ask. Thanks again for the recipe, it brings fond memories of many passages through HKG.
Hi! Thank you so much for reading and for the question. I will edit this part in the newsletter for clarification :)
For this recipe, give the CHILLED custard mixture a stir then pour it into the tart shells.
Hope this helps!
It does!! Thanks so much for the recipe and the clarifications.