Banana Honey Bean Crisp
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 is better.
3.
Take out the crust of the egg tart. The weather is relatively hot now. Hurry up and remove the tin foil holder below while the crust of the tart has not melted. 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 in half and pinch the edges gently.
6.
Place it on a non-stick baking tray, preferably under oil paper, which will be more convenient for demoulding.
7.
Dip a fork with clean water, and press lightly on the edge of each package, the purpose is to prevent opening, the fork will not stick to water.
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.