1. Defrost the custard crust first. You can defrost it naturally or in the microwave oven. I took the custard crust out of the freezer and thaw it naturally in advance.
2. Prepare the mango flesh, cut the mango in the middle, take the side without the mango core and use a knife to make a horizontal and vertical path, then turn over the mango skin, and remove the mango flesh with a knife
3. Put the mango flesh in a small bowl and set aside
4. Prepare the egg tart liquid. Put 100ml of cream, 100ml of pure milk, 25g of white sugar, and 6g of cake flour (low-gluten flour) into a clean container and mix.
5. Use a spatula to fully stir the egg tart liquid, as far as possible until there are no particles
6. Filter the tart liquid on the gauze twice to ensure that the tart liquid is fine and free of particles. I use the filter of the soymilk machine and the measuring cup for the soy milk (the large cup of the soymilk machine is convenient to pour the tart liquid)
7. Pour the egg tart liquid into the tart crust, pour 80% full, and then put three or four mango pulp in each tart crust
8. Preheat the oven for 5 minutes, fire up and down at 210 degrees, bake for about 25 minutes
9. The tart is cooked and eaten while it is hot. The tart has a crispy crust, and the egg tart has a flavor of milk and mango, which is very delicious.
Tips:Be careful not to bake, the temperature of each oven may be different, it is best to watch it in front of the oven
