Fig Tart

Fig Tart

by Mother Maizi

4.8 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

Grabbing the tail of the fig season, I bought green-skin figs online, the colors are so beautiful! Roasted figs are better than raw ones! Sweet and glutinous! Perfect for dessert! Today, I continued to be lazy and made egg tarts with flying cake crust. The taste is still good! "

Ingredients

Fig Tart

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

Fig Tart recipe

2. Slowly roll up and relax for 10 minutes

Fig Tart recipe

3. Divide into 10 equal parts

Fig Tart recipe

4. Take 2 doses and squash together

Fig Tart recipe

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

Fig Tart recipe

6. To make the egg tart liquid: add sugar to the milk and stir evenly

Fig Tart recipe

7. Add whipped cream and mix well

Fig Tart recipe

8. Beat the egg yolks and add to the milk liquid and continue to mix well

Fig Tart recipe

9. Strain the milk tart with a sieve

Fig Tart recipe

10. Figs cut into pellets

Fig Tart recipe

11. Add a few fig cubes to each tart

Fig Tart recipe

12. Pour in the egg tart milk, not too full

Fig Tart recipe

13. Preheat the oven at 220 degrees and bake for 20 minutes

Fig Tart recipe

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!

Comments

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