Mango Tart
1.
Prepared materials.
2.
milk powder.
3.
Cream.
4.
Separate the egg yolks and stir well.
5.
Add condensed milk. (About a spoonful)
6.
Add cream (about 100ml) and milk prepared with milk powder (packed milk can also be used)
7.
Mix well with an egg beater.
8.
Strain the stirred egg tart liquid through a strainer once. (The baked egg tarts will be more delicate)
9.
Wash the mango and cut the pulp along the way.
10.
Take a piece of the pulp, scratch it diagonally with a knife and then write it backwards, lift it up from the skin surface with your hands, and it will become a beautiful mango flower.
11.
Cut off the fruit pieces with a knife.
12.
Take the custard crust out of the refrigerator and place it in a baking tray lined with tin foil. Use a spoon to scoop the filtered custard liquid into the custard (seven minutes full).
13.
Put the mango cubes into the egg tart liquid.
14.
Put the egg tarts with the liquid tarts into the oven (preheat ten minutes in advance) and bake for 20 minutes (180 degrees up and down).
15.
At this time, the fragrance is already overflowing.
16.
After 20 minutes, turn it up and down to 200 degrees and continue to bake for ten minutes. The fragrant and sweet egg tarts are here.
17.
Is it exactly the same as the one sold outside?
Tips:
I use a rough estimate for the amount of ingredients! More arbitrary!
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