香橙蛋撻 Orange Egg Tarts

【 材料 】

蛋撻皮 6-8個（買冷凍現成的最省事）

新鮮橙子 1-2個

蛋黃 2個（或全蛋1个+蛋黄1个）

牛奶 80-100ml

淡奶油 80-100ml（沒有的話可以用牛奶代替，口感會稍清爽）

細砂糖 20-30g

玉米澱粉 5-8g（防出水，很關鍵）

【 Ingredients 】

6-8 Tart Shells (Frozen ready-made is easiest)

1-2 Fresh Oranges

2 Egg Yolks (Or 1 whole egg + 1 egg yolk)

80-100ml Milk

80-100ml Whipping Cream (Can substitute with milk for a lighter taste)

20-30g Caster Sugar

5-8g Cornstarch (Crucial to prevent excess water)

做法 & Steps

蛋撻皮解凍：從冷凍拿出來室溫放 15-20 分鐘，微微變軟就行，底部墊烘焙紙防粘。

Thaw tart shells: Remove from freezer and let sit at room

temperature for 15-20 minutes until slightly softened. Line the bottom with baking paper to prevent sticking.

處理橙子：橙子去皮去白絡，果肉切成小丁備用。別切太大，不然烤的時候會出水太多。

Process oranges: Peel the oranges and remove the white pith, then dice the flesh and set aside. Do not cut them too large, otherwise too much water will release during baking.

調蛋撻液：蛋黃 + 糖攪勻，加入牛奶、淡奶油輕輕攪勻，最後撒入玉米澱粉拌勻。過篩 2 遍，這是嫩滑的關鍵。

Mix egg tart liquid: Whisk egg yolks and sugar until well combined. Add milk and whipping cream, stir gently, and finally sprinkle in the cornstarch and mix well. Sift the mixture twice, which is the key to a smooth and tender texture.

組裝：把橙肉丁放入蛋撻皮底部，倒入蛋撻液，七八分滿就好，太滿烤的時候會溢出來。

Assemble: Place the diced orange pieces at the bottom of the tart shells. Pour in the egg tart liquid until 70-80% full. If it's too full, it will overflow during baking.

烘烤：烤箱提前預熱到 200°C，中層烤 15-20 分鐘。最後幾分鐘盯著點，表面微焦就關火。出爐後別急著開烤箱，燜幾分鐘再取，防止回縮。

Bake: Preheat the oven to 200°C in advance and bake on the middle rack for 15-20 minutes. Keep an eye on it during the last few minutes and turn off the heat once the surface is slightly charred. Do not open the oven immediately after baking; let it sit inside for a few minutes before removing to prevent deflation.

微溫的時候口感最好——殼脆、餡嫩、橙香四溢。

It tastes best when warm—crispy shell, tender filling, and bursting with orange aroma.

幾個容易翻車的點 & Common Pitfalls

玉米澱粉不能省！橙子烤的時候會持續出水，沒有澱粉的話成品會水水的。有人試過完全不放，結果出來像蛋花湯。

Do not skip the cornstarch! Oranges will release water continuously while baking. Without starch, the final product will be watery. Some have tried omitting it entirely, resulting in something like egg drop soup.

橙肉丁別太大，小丁更容易烤透，出水也好控制。

Do not cut the orange chunks too large; smaller dices are easier to bake through and make water release easier to control.

蛋撻液一定要過篩，不然烤出來表面會有顆粒，不夠細膩。

The egg tart liquid must be sifted, otherwise the surface will have particles after baking and won't be smooth enough.

烤的時候不要中途開烤箱，溫度驟降容易塌。

Do not open the oven midway through baking, as a sudden temperature drop can cause the tarts to collapse.

空氣炸鍋版：180°C烤 15-20 分鐘，效果也不錯，省得預熱烤箱。

Air fryer version: Bake at 180°C for 15-20 minutes. The result is also great and saves the trouble of preheating the oven.