1. Take a piece of watermelon, peel and remove the flesh
2. Cut small cubes into the container, add a little sugar and pickle for half an hour
3. Then squeeze the juice out by hand and put it on a plate for later use
4. Mix the milk and sugar first, and stir until the sugar is completely melted
5. Add the eggs in two batches, mix well, add the next one, and sift through the sieve at the end
6. Remove the tart wrapper in advance and thaw it, about 10 minutes. Then divide the tart water evenly into the tart skins, and sprinkle with cuiyi dicing
7. Preheat the oven, 210 degrees, middle level, bake for about 20 minutes, and bake to the color you like
Tips:1. For the small eggs, 12 of these tarts are made.
2. The baking temperature and time are for reference only.
