# Fourth Baking Contest and is Love to Eat Festival# Fruit Egg Tart
1.
First of all, the baked egg tart must have an egg tart mold, as shown in the picture, the thin white iron mold is easy to find in the supermarket here. The powdered sugar in the tapi ingredients is best not to be replaced with white sugar, otherwise the baked tapi will be thicker. It's not as meticulous as powdered sugar.
2.
Put all the ingredients of the tapi in a large bowl, fully grasp and mix into a dough with your hands, and sprinkle with some flour, so that your hands will not stick to your hands during operation. Divide the dough into 9 equal parts, and slowly squeeze the dough with both hands until the tapi fills the entire mold. Be sure to have a uniform thickness!
3.
Put the milk and sugar in the egg tart water ingredients into a small pot, cook on low heat until saccharification, turn off the heat, beat the 3 eggs next to it, add it to the milk and stir well. After mixing well, filter the egg tart water with a strainer.
4.
Pour the egg tart water into the mold, as shown in the figure, about 9 minutes full. Preheat the oven for 10 minutes, put the baking tray in the oven, 180 degrees, lower and middle, and bake for 25 to 30 minutes. Eggs are of different sizes, so it's best to pour only 9 minutes full, otherwise it will overflow and make it difficult to unmold. Add some flour to the remaining tart water to fry the omelet. After it is cold, lightly press it with your hands, and the baked egg tart can be easily demoulded! You can eat it like this. This is also the most commonly eaten egg tart in our family.
5.
If you have a banquet, just add some fruit on the egg tart. You can use whipped cream in the middle or use homemade cream sauce like me. For cream sauce, please refer to the filling method in German cakes.
