1. Peel the banana and add sugar and press it into a puree with a spoon, because the banana is softer and it will become puree. If other fruits are not easy to puree, you can use a food processor to puree it.
2. Add honey beans and mix well. The amount of honey beans is according to your preference. I personally think that more of them are better.
3. Take out the egg tart crust. The weather is relatively hot now. Before the tart crust is melted, quickly remove the tin foil holder below. If you wait for it to melt, it will be a tragedy.
4.
Take a custard crust and put the banana honey bean paste in it, but don’t be too greedy to put too much on it.
5. Gently fold it in half, pinch the edge gently,
6. Put it on a non-stick baking tray, it is best to put oil paper underneath it, it will be more convenient to demould.
7. Dip a fork with clean water, and lightly press on the edge of each package, the purpose is to prevent opening, so that the fork will not stick when wet.
8. Preheat the oven, heat up and down, middle level, 200 degrees, bake for about 18 minutes, let it out and let it dry, you can eat it, it's very crispy and sweet, if you can't finish it at one time, keep it tightly sealed, it will become soft and not crispy if it gets wet.
Tips:The crust of the egg tart must be removed quickly while the tart crust is still soft, or it will stick on if it doesn't melt. It's not easy to remove it.
In order to make the color of the finished product look better, you can apply egg wash on the surface. I didn't paint it and it looked pretty.
