Baked Egg Tart
by nina's mom
Favorite
Difficulty
Normal
Time
30m
Serving
3
living comfortably without anybody's help
1. The finished egg tart skin is taken out to soften, the rest of the materials are weighed, and all are put into the bowl~
2. Stir the ingredients evenly with an electric mixer~
3. The yellow peach meat is drizzled with water, cut into small pieces, and put in the tart crust (I only made four yellow peaches)~
4. In order to make the taste more delicate, the well-stirred tart water should be sieved, and then pour it into the tart crust separately, and it will be full ~
5. Preheat the oven for 5 minutes, middle layer, heat 160 degrees ➕ lower heat 220 degrees, 15 minutes, then the lower heat does not change, adjust the heat to 200 degrees, and bake for another 10 minutes~
Tips:1. If there are more tart skins, just adjust the tart water according to the current ratio.
2. The tart water should not be too full, otherwise it will overflow during the baking process
3. The second time to adjust the heat is to color the tart crust. If you like a darker color, you can extend the time for about 2 minutes, but be careful not to bake it off.
