1. Take out the frozen fly pie crust and put it in the refrigerator to relax for a while. After it becomes slightly soft, take 2 sheets and stack them together
2. Slowly roll up and relax for 10 minutes
3. Divide into 10 equal parts
4. Take 2 doses and squash together
5. Put the agent into the egg tart mold, stick a little bit of powder on your hand, use your thumb to slowly push out the shape of the egg tart crust, a little higher than the mold, put it in the refrigerator to relax for 20 minutes
6. To make the egg tart liquid: add sugar to the milk and stir evenly
7. Add whipped cream and mix well
8. Beat the egg yolks and add to the milk liquid and continue to mix well
9. Strain the milk tart with a sieve
10. Figs cut into pellets
11. Add a few fig cubes to each tart
12. Pour in the egg tart milk, not too full
13. Preheat the oven at 220 degrees and bake for 20 minutes
Tips:The egg tart milk must be filtered through a sieve, so that the finished product will have a delicate taste. I feel that the egg tart milk is a bit sweet, but the amount of sugar is reduced!
The shape of the tart crust is a little higher than the mold, because it will shrink a little after baking!
