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Portuguese Egg Tart

Portuguese Egg Tart

Storage, Shelf Life & Handling

Store frozen at −18°C or below; shelf life 12 months.

Store frozen at −18°C or below; shelf life 12 months.

Packaging & Specifications

45 g/piece

45 g/piece

Product Description

Golden yellow in color. After baking, the surface develops caramelized spots, and the edges become flaky and layered.

Golden yellow in color. After baking, the surface develops caramelized spots, and the edges become flaky and layered.

Applications

Ideal for food service, bakeries, supermarkets, and banquet desserts.

Ideal for food service, bakeries, supermarkets, and banquet desserts.

Instructions for Use

No thawing required; bake directly before serving.

No thawing required; bake directly before serving.

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Wholesale Egg Tarts for Bakeries, Cafés & Foodservice


Jinyi Food supplies frozen bake-ready egg tarts to bakery chains, café operators, hotel dim sum kitchens, and foodservice distributors worldwide. Unlike mass-market tarts made with vegetable shortening or margarine, ours are crafted with animal-based fats for an authentic, aromatic crust with superior flakiness and a naturally richer mouthfeel — the traditional lamination method preferred by premium bakeries and hotel dim sum houses.


As a frozen format, it removes the intensive dough-lamination and custard-preparation steps, letting operators serve hand-crafted-quality tarts on demand. OEM recipes, private-label packaging, and custom sizes available on request.


The Traditional Secret to Superior Flakiness


•Authentic Animal Fats: We use a premium butter to create a multi-layered, aromatic crust that vegetable-shortening alternatives simply cannot match.


•Zero-Prep Efficiency: Eliminate the labor-intensive dough lamination and custard mixing. Go from freezer to oven in seconds, ensuring fresh, hot tarts for your customers on demand.


•Consistent Quality Control: Our standardized production ensures every tart delivers the same perfect "caramelized spot" and silky custard texture across all your locations.

Frequently Asked Questions about Wholesale Egg Tarts


Why do you use animal fats instead of vegetable shortening?

Animal fats (butter) provide a significantly richer aroma, a more delicate flaky texture, and a cleaner "melt-in-your-mouth" feel. This is the gold standard for premium bakeries and hotel dim sum kitchens.


Can we order just the egg tart liquid (custard) or just the shells?

Yes. While our primary product is the bake-ready tart, we also supply bulk Frozen Egg Tart Liquid and Pre-made Tart Shells separately for large-scale industrial bakeries and food manufacturers.


How do you ensure the tarts don't break during international shipping?

We use reinforced, export-grade corrugated cartons with shock-absorbing internal dividers. Our logistics team is experienced in handling fragile frozen goods for global B2B distribution.


Do you support private label (OEM) for retail chains?

Yes. We offer comprehensive private-label services, including custom box designs and nutritional labeling compliant with your destination country's regulations.

CONTACT US

Contact Our Product Consultant

*Bulk Supply Only | No Retail or Small-Quantity Orders


*Fresh eggs are not our primary offering and require destination country regulatory clearance.

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