Egg Tart

Name: Egg Tart
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g milk; 25g Caster sugar; 180g Light cream; 3 pcs Egg yolk; 8 Egg tart wrapper

by Purple rhyme

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Egg tart originated in Hong Kong, and it is carried forward in Hong Kong tea restaurants. Since the 1950s, egg tarts have been stationed in Hong Kong restaurants and have become a favorite of Hong Kong people. The Portuguese egg tarts are soft and crispy, rich inset, and rich in creamy egg flavour. In a lazy afternoon, making a cup of coffee, bathing in the sun, and taking a bite of the egg tart is undoubtedly a treat.

Ingredients

Egg Tart

1. Prepare the required materials

2. Weigh out the milk and whipped cream

3. Add white sugar to 40g milk and mix until melted

4. Add the cream to another 40 grams of milk and mix well

5. Beat the egg yolks and pour into the milk

6. Then stir well

7. Add the cream to the custard

8. Then stir well

9. Sift it twice

10. After sieving, remove the large bubbles on the surface with a small spoon

11. Place the egg tart crust on the baking tray

12. Pour the egg liquid into the tart crust separately, pour eighth to full.

13. Preheat the oven to 200 degrees, put the middle layer and bake for about 20 minutes

14. When the surface starts to be brown, it can be baked

Tips:
1. The amount of egg liquid is 8 tart crusts. If you do more, you can increase the amount;
2. The egg liquid must be sieved twice, so that the baked egg tarts are tender and smooth.