1. Ready-made tarts can be sold in the mall or you can make your own tarts. They must be refrigerated when they are ready, and the room temperature will be warmed up naturally or in the microwave for 15 seconds.
2. Knock the eggs into a bowl and beat them up with egg whips. More beating for a while will make the egg liquid more delicate
3. Pour milk, whipped cream and condensed milk into the milk pan and heat it over a low heat, add the fine sugar, and stir slowly with a small spoon to melt it. When there is no granulated sugar, let it cool off from the fire
4. The egg liquid is sifted and sifted several times, the finer the appearance and taste of the egg tart will be smoother. Sift the egg liquid, mix step 3 and step 4 together and gently stir evenly
5. Put the tart wrappers into the baking dish, pour the tart liquid 9 minutes full. At this time, preheat the oven at 220 degrees for 10 minutes and put it into the oven for 17 to 20 minutes. The creamy egg tarts can be out of the oven
Tips:More tart liquid can be made into small cloth ding.
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