Durian Egg Tart

Name: Durian Egg Tart
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 10 Egg tart wrapper; Some Durian meat; Some Mozzarella cheese; 1 piece yolk; Some Black sesame

by Fei Er loves food

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

The origin of the "Mao Shan King" durian: Malaysians will fall from the tree to the ground after being ripe, but the whole durian that has not been split is sent to a "Mao Shan" trapped in a cage (Malay "civet" musang" (Transliteration) In front of you, you can judge the pros and cons by smelling the fragrance. If the "Maoshan" is overwhelmed with excitement, this durian is the best "Maoshan King". Musang King must follow the natural law of "melon ripening and falling off". Musang King picked from trees or opened in shell is not edible, so it is difficult to eat fresh Musang King in China. Only frozen Musang King and Musang King durian desserts, durian pulp imported from Malaysia and desserts made from imported raw materials are the only ones you can eat in China.

Ingredients

Durian Egg Tart

1. Remove the tin foil from the tart wrapper while it is frozen

2. Place in the baking tray

3. Stir the durian meat with a small fork to puree the fruit

4. Put an appropriate amount in the tart crust

5. Add mozzarella cheese, do not put too much, so as not to seal the mouth

6. Wait for the tart crust to soften, fold it in half, and knead it together

7. Use a small fork to press the edge into a pattern

8. Place in a baking dish, brush twice with egg yolk, sprinkle with black sesame seeds

9. Put it into the lower middle level of the preheated oven

10. Bake up and down at 220 degrees for about 10-15 minutes

11. When the surface is colored, the durian of Zeng Gongzi Musang King can be obtained, and the mouth will stick to the mouth and the teeth will leave fragrance.