Acacia Red Bean Egg Tart

Acacia Red Bean Egg Tart

1. Prepare all raw materials and tools.

2. The caster sugar is added directly to the milk.

3. Use a manual whisk until the sugar is completely melted.

4. Knock a whole egg and a yolk into another clean pot.

5. Use a manual whisk to break up, but not excessively.

6. Add milk liquid to the egg liquid and mix gently.

7. Add whipped cream and mix gently again.

8. Filter the tart water at least 3 times to filter out the egg tendons and bubbles.

9. Get a delicate tart water, if there are small bubbles, let it stand for a while.

10. Preheat the oven up and down at 200 degrees, and put a layer of tin foil on the prepared baking sheet.

11. The tart wrapper does not need to be thawed, and is spread directly on the baking tray.

12. Pour the tart water into the tart crust, and it will be 9 minutes full.

13. Put a little honey red beans in the tart water.

14. Put it into the oven, heat up to 190 degrees and lower to 210 degrees, middle or lower, and bake for 25 minutes.

15. After 25 minutes, heat up to 210 and then down to 220 for another ten minutes. (This is mainly adjusted according to the coloring of the egg tarts)

16. Caramel black spots are formed on the surface of the tart, and the tart crust becomes golden yellow, ready to be baked.

17. A very simple egg tart, but the taste is excellent.

18. Packing for spring outing is also a good choice.

Tips:

1. The red beans in the tart liquid can also be replaced with your favorite diced fruit.
2. The temperature and time are not absolute, and need to be adjusted according to the actual situation. This tart crust is thicker, and the normal tart crust time should be shortened.