1. Take out the frozen egg tart crust to soften at room temperature and arrange it on the baking tray.
2. Prepare the materials!
3. Pour the milk into a non-stick pan.
4. Pour in the caster sugar.
5. Turn on a low heat, heat slowly, and stir with a spatula until the sugar is melted. Then turn off the heat and let the milk slowly cool to about 40°C.
6. Take a clean basin, beat in the eggs, and beat continuously with a manual whisk.
7. Beat the eggs. Beat evenly.
8. Then use a double-layer screen to filter the egg liquid. Will make the finished egg tart liquid more silky.
9. Chop the dried cranberries. At the same time, preheat the oven up and down 220°C.
10. Put more than half of the dried cranberries evenly into the bottom of the tart crust.
11. Pour cold to warm milk into the filtered whole egg liquid and beat it evenly with a manual whisk.
12. Pour into the egg tart crust, 8-9 points full.
13. Put it in a preheated oven, and bake for 18-20 minutes at 220°C, until slightly caramel-colored spots appear on the top.
14. Bake and cool, wait for the temperature to decrease slightly, decorate with the remaining dried cranberries, and serve.
Tips:1. The amount of dried cranberries is just right, so you don't need to add more! 2. If you don't like too sweet, the sugar can be reduced by 5 grams.
