Cranberry Tart

Cranberry Tart

by Grandma Lin Lin

5.0 (1)







Sweet and sour cranberries, with crispy tart crust, no light cream, still very fragrant! The recipe can make six egg tarts!


Cranberry Tart

1. Take out the frozen egg tart crust to soften at room temperature and arrange it on the baking tray.

Cranberry Tart recipe

2. Prepare the materials!

Cranberry Tart recipe

3. Pour the milk into a non-stick pan.

Cranberry Tart recipe

4. Pour in the caster sugar.

Cranberry Tart recipe

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.

Cranberry Tart recipe

6. Take a clean basin, beat in the eggs, and beat continuously with a manual whisk.

Cranberry Tart recipe

7. Beat the eggs. Beat evenly.

Cranberry Tart recipe

8. Then use a double-layer screen to filter the egg liquid. Will make the finished egg tart liquid more silky.

Cranberry Tart recipe

9. Chop the dried cranberries. At the same time, preheat the oven up and down 220°C.

Cranberry Tart recipe

10. Put more than half of the dried cranberries evenly into the bottom of the tart crust.

Cranberry Tart recipe

11. Pour cold to warm milk into the filtered whole egg liquid and beat it evenly with a manual whisk.

Cranberry Tart recipe

12. Pour into the egg tart crust, 8-9 points full.

Cranberry Tart recipe

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.

Cranberry Tart recipe

14. Bake and cool, wait for the temperature to decrease slightly, decorate with the remaining dried cranberries, and serve.

Cranberry Tart recipe


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.


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