#果#mango Crisp with Egg Tart Skin

#果#mango Crisp with Egg Tart Skin

1. Take out the frozen egg tart wrapper and let it soften after a few minutes at room temperature. If you are making egg tarts, you don't need to soften it, because this one needs to be softened because it will be folded in half.

2. Jin Huangmang is a big man.

3. Take the pulp and cut into small cubes. Actually, the pulp only used less than half and the rest was eaten directly.

4. Put the diced mango into the tart, I added a little bit too much.

5. Fold the egg tarts in half, put them in the middle layer of the preheated 200°C oven, and bake for 10 minutes.

6. After 10 minutes, take out the baking tray, remove the outer tray, and brush the egg liquid on the tart crust.

7. Sprinkle some black and white sesame seeds.

8. Put it into the oven and continue to bake for about 15 minutes.

9. The finished product, crispy skin, soft and sweet mango filling. Tart wrappers are relatively high in calories, so don't eat too much at one time.