1. Prepare ingredients.
2. Mix 5g corn starch, 2g cocoa powder, 5g fine sugar and 50g pure milk, heat it with insulated water, stir until obvious lines appear, and the cocoa paste is ready.
3. One egg and one egg yolk, add 40g fine sugar, 110g pure milk, 180g whipped cream, mix well, sieve three times, and the tart liquid is ready.
4. Place the custard crust on the baking tray and squeeze the cocoa butter into the bottom.
5. Pour in the egg tart liquid and fill it up to eighty or nine minutes.
6. Put it into the preheated oven, set the temperature to 200 degrees, and the time for 25 minutes.
7. When the time is up, take it out, add marshmallows while hot, and sprinkle cocoa powder.
Tips:1. The egg tart water will be more delicate after being sieved.
2. Cocoa powder can be replaced with matcha powder.
3. The baking temperature is adjusted according to the performance of the own oven.
