1. The pearls are cooked in advance and set aside.
2. Stir the egg yolk and light cream evenly.
3. Add low powder and stir evenly.
4. Sifted.
5. The sieved egg tart liquid is more delicate.
6. Put pearls in the thawed tart wrapper in advance.
7. Use a spoon to scoop in the egg tart liquid 80% full.
8. Preheat the oven in advance and bake at 190° for 20 minutes.
9. It's out.
10. Sift a layer of cocoa powder to finish.
