Blueberry Tart

Name: Blueberry Tart
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 18 pcs Frozen Egg Tart Crust; 300g Anjia whipped cream; 250g milk; 4 yolk; 15g corn starch; Some blueberry; 80g Sugar

by West Horse Gardenia

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The blueberries and durians I stocked last time were not eaten at home. I was the only one to enjoy them, so I had to freeze the blueberries. I still don’t have a long memory, and I stocked up watermelons, cantaloupes, peaches and nectarines. Now I regret thinking about it. In order to kill those frozen blueberries, I made this blueberry tart. The custard crust is a frozen finished product that I bought on Taobao. It is very convenient. If you like blueberries, you can try it. . . . "

Ingredients

Blueberry Tart

1. Prepare the ingredients.

2. Beat the egg yolks and stir evenly with milk.

3. Sift in the starch.

4. Add light cream.

5. Add sugar. Heat slowly. Do not boil.

6. The cooking process requires constant stirring until the tart is thick and viscous.

7. Place the tart crust on the baking tray. Put the right amount of blueberries in each tart crust.

8. Pour in the egg tart liquid and make it eighth full.

9. In the middle of the oven at 210° for 20 minutes.

Tips:
The baking temperature and time are adjusted according to the temper of your own oven. The egg tart liquid is boiled until it is boiled on a low heat, and the cooking process needs to be stirred continuously to prevent the pan from getting stuck. The tart liquid has a more delicate texture after being sieved.