1. The custard crust is taken out of the freezer and softened at room temperature.
2. Separate the egg whites and egg yolks.
3. Weigh the sugar and prepare the whipped cream.
4. After boiling the water in the pot, add it to a large bowl, add whipped cream and sugar, and slowly melt the sugar. Then take it out and put it at room temperature.
5. Sift the coconut flour and low-gluten flour into the whipped cream and mix well.
6. After the egg yolk is broken, add it to the whipped cream.
7. Stir well.
8. Filter the egg liquid twice.
9. Add the egg liquid to the egg tart crust, fill it about 8 minutes full.
10. Preheat the oven, middle level, upper and lower fire, 200 degrees, bake for 25 minutes.
11. Bake until the surface is burnt red and ready to go out of the oven.
Tips:The egg liquid needs to be filtered 2~3 times to ensure fineness!
