Dragon Fruit Egg Tart
1.
Materials are ready. The eggs only use egg yolk, and the dragon fruit pulp is cut into cubes less than 1 cm.
2.
Put 55 grams of whipped cream in 37 grams of milk
3.
Put in 15 grams of sugar
4.
Stir well
5.
Add egg yolk to low-gluten flour
6.
Stir well
7.
Pour in the mixed milk whipped cream
8.
Can be sifted twice
9.
Pour into the prepared egg tart crust, seventy full
10.
Divide the cut pitaya into the egg tart liquid
11.
Put the baking tray into the preheated oven, middle level, up and down heat 200 degrees, 20 minutes
Tips:
The egg liquid can be more delicate by sieving.
These ingredients make exactly 6 egg tarts.