1. Set the custard crust aside to thaw, and we do other preparations.
2. Pour the milk, then pour the whipped cream
3. Put the white sugar in too
4. Turn off the milk as soon as it is turned on
5. Pour the chestnut powder and stir quickly (if the action is slow, it will become lumpy, so it will not be evenly stirred)
6. After stirring, let it cool for a while and then put the eggs in and stir (if the temperature is too high, it will become egg flowers)
7. I just mix it directly, instead of stirring it evenly, I just sieve it to filter out the particles in the egg yolk. You can also mix it in advance and then pour it in.
8. This will be almost defrosted, and arrange the tart crust.
9. Pour in the tart water, don’t get too full, it will overflow
10. Wait patiently for the pan~
11. Delicious and delicious~ too fragrant~
Tips:It’s just that the measurement is not accurate, and everything else is fine. Follow the steps and there is no problem, depending on your amount to add the tart water I made and there are almost four remaining amounts.
