1. Prepare the ingredients and preheat the oven to 200 degrees.
2. Stir the whipped cream and milk evenly.
3. Pour in the egg yolk.
4. Stir well.
5. Pour in powdered sugar and condensed milk and mix well.
6. Stir well.
7. Sift the egg tart liquid three times.
8. spare.
9. Cut the fruit into pieces and set aside.
10. Place the custard crust on the baking tray.
11. Put different fruit pieces separately.
12. Pour in the egg tart water, and it's 80% full.
13. Put it in the preheated oven.
14. Fire up and down at 200 degrees for about 18 minutes.
15. Bake until focus appears on the surface of the tart.
16. Eat while it's hot.
Tips:1. The fruit pellets can be replaced at will.
2. The temperature and time are for reference only.
3. In winter, egg tart wrappers need to be taken out and thawed in advance.
