Bean Paste Tart

Name: Bean Paste Tart
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece egg; 1 piece yolk; 70g milk; 10g Sugar; 10g condensed milk; 5 Tart; Some Red bean paste

by Lao Fang Xiaoyu

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

During the Ching Ming holiday, my son and a few classmates went to Wuhan to play. He came back late on Saturday night, and he was going back to school on Sunday. So I got up early this morning and prepared to make some tarts for him for breakfast. I usually eat more plain and Portuguese egg tarts, but when I was making "Casta Bean Paste Bread" last night, there was still some egg yolk liquid and red bean paste left in the refrigerator. I wanted to try some red bean paste in the egg tarts. , So Hu: There is this "bean paste egg tart"~
When mixing the tart liquid: Considering that the bean paste is sweeter, I put less sugar and condensed milk. When the "bean paste egg tart" is baked, I can’t wait to taste one, wow: it’s really It's so delicious, bite it down, the delicate tart liquid sandwiches the mellow bean paste, it feels great~~~

Ingredients

1 piece Egg
1 piece Yolk
70g Milk
10g Sugar
10g Condensed Milk
5 Tart
Some Red Bean Paste

Bean Paste Tart

1. After the eggs are stirred, pour the milk

2. After stirring well, add sugar

3. Stir well, then add condensed milk

4. After mixing well, sieve the tart liquid twice

5. The sifted tart liquid is very delicate

6. Cover and let stand for 15 minutes

7. Preheat the oven: 180 degrees up and down fire

8. Prepare the tart crust and put in the right amount of red bean paste

9. Pour in the set tart liquid

10. About 9 minutes full

11. Put it into the lower layer of the preheated oven: 220°C up and down, oven for 20-25 minutes

12. Pay attention to the surface of the egg tart in the last few minutes

13. Time is up, take out the baking tray, the bean paste egg tart is perfectly baked

Tips:
1. Tart liquid: you can increase or decrease the formula according to your preference, such as adding light cream, low powder, custard powder, etc.
2. It is necessary to sift the adjusted egg liquid and let it stand still. The egg tarts will taste better and more delicate.
3. The time and temperature of the oven depends on the condition of the oven