1. Take two flying cakes, overlap them and soften them slightly
2. Roll up the pie crust, put it in the refrigerator to relax for 10 minutes
3. Evenly cut into 12 equal parts
4. Take two copies and stack them and press flat
5. Dip a little flour on your hands, put the dough in the egg tart mold and knead it (the edge should be higher than the tart mold), put it in the refrigerator for 20 minutes
6. At this time, make tart water and add maltose to the milk
7. Then add whipped cream and cook on low heat until the maltose melts, no need to boil, let it cool
8. Take 2 egg yolks and beat
9. Pour the egg yolk into the milk and stir well
10. Add low-gluten flour and stir evenly
11. Filter the egg liquid with a mesh sieve, the tart water is ready
12. Fill the loose tart crust with 80% full of tart water, don’t make too much, the tart crust will shrink back
13. Preheat the oven at 220°, middle layer, bake for 20-25 minutes until there are burnt spots on the surface
