Egg White Tart

Name: Egg White Tart
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 67g Light cream; 67g milk; 15-20g Caster sugar; 2 pcs protein; 8 Egg tart wrapper; 2 drops Vanilla extract; 1 tsp condensed milk

by Dai Daiai Baking

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

4

Today I’m sending you the method of making egg white egg tarts. This method of making is also very simple. Because we usually make a lot of egg white when making biscuits. In order not to waste, so Xiaopang made this egg white egg tart recipe. There is a good place for the protein that is produced, and it will not be wasted. This one will be very tender when it is made. Those who like to eat egg tarts can give it a try.

Ingredients

Egg White Tart

1. Prepare the ingredients, put the milk, cream, sugar, and condensed milk in a bowl and mix them. Heat them with an induction cooker. Stir until the sugar is completely melted. Be careful not to boil. Then cool the mixture and add two drops of vanilla extract to mix for later use.

2. Add the prepared egg whites to the cooled mixture and stir with egg pumps until they are completely combined. Be careful not to keep hitting the wall or stirring vigorously to produce a lot of bubbles.

3. Sieve the egg tart water 1-3 times, pour the sieved tart water into the tart crust with a small spoon, 8 minutes full, use a toothpick to pierce the surface bubbles.

4. Bake the middle layer at 210 degrees for about 20 minutes. The tart crust is colored and the tart water is slightly burnt. Because the tin foil tray does not conduct heat well, you can control the upper and lower fire ovens. You can slightly increase the bottom tray by 10 degrees.

5. After making it, put some fruits on it for decoration, and it will become a fruit tart. The finished tart will taste better when eaten while it is hot.