Cranberry Tart

Name: Cranberry Tart
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 9 Frozen Egg Tart Crust; 100g Light cream; 100g milk; Some cranberry; 10g Low-gluten flour; 2 pcs Egg yolk; 30g Powdered sugar

by You see the smoke

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

There are two egg yolks left in the cooking of Hokkaido toast. The child said that my mother would make me an egg tart. I haven't eaten it for a long time! Think about it, I haven't made egg tarts recently, and I have been busy with bread and biscuits. Today, let's fulfill the wish of the greedy cat. I have also bought cranberries for a while, and it has never been useful. I have always made the original egg tarts. Today, I will make a different cranberry egg tart. The kids will love it!

Ingredients

Cranberry Tart

1. Prepare the ingredients and defrost the tart wrapper half an hour in advance

2. The icing sugar made by adding white sugar to the egg yolk, if it is white sugar, it can’t be done, it’s not easy to dissolve

3. Add milk

4. Add whipped cream

5. Add the flour sifted in advance

6. Stir evenly until there are no particles. Others need to filter during this step. I am lazy and do not filter every time. The taste is also good.

7. Put a small amount of cranberries in the tart crust

8. Pour the stirred tart water into the tart crust, and it’s 80% full.

9. Put it in the penultimate layer and preheat the oven at 200 degrees for 20 minutes

10. Finished picture

Tips:
The best thawing time for the tart crust is about 30 minutes. If the tart crust is separated for a long time, it is easy to deform. If the time is too short, it is not easy to separate the tart crust.