1. Place the custard crust on the baking tray first.
2. Heat the milk, whipped cream and sugar slightly, and stir until the mash is melted. (You don't need to heat it for too long, just a temperature that can boil the saccharification.) Let cool again.
3. Add the egg yolk and stir well.
4. Sift in low-gluten flour. Stir well.
5. Sift the beaten tart liquid.
6. If there is plenty of time, the tart liquid can be sifted one more time, which is more delicate.
7. Spoon the egg tart liquid into the egg tart skin until it is 80% full. (I put too many pictures)
8. Put it into the middle layer of the preheated oven, 220 ℃, up and down, 25 minutes. Bake until there are burnt spots on the surface of the tart liquid. (The temperature of the oven should be increased or decreased according to the temperament of the oven).
Tips:My custard crust is a finished product purchased directly. You can also make it at home (I have another recipe "Puff Pastry Sausage" which contains meringue making), but it is more troublesome. If you buy a mini custard crust, 2 mini custard crusts = 1 custard crust of this kind. You can also add honey beans, mangoes, cranberries, etc. to the tart, which is another flavor~
