Mango Tart

by Chen Huan

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Recently, I became addicted to making egg tarts. Last time I made purple sweet potato egg tarts. Student Mao said it was delicious. So I tried the yellow peach and mango and they were very delicious. I recommend this mango.

After the egg tarts are baked, they have a slight mango fragrance, which is very suitable for afternoon tea snacks. "

Ingredients

Mango Tart

1. Raw materials are reserved.

2. Wash the mangoes and cut them in the middle.

3. Use a knife on the pulp, draw a cross knife, and then push it up with your hands.

4. Use a knife to remove the pulp and put it in the tart skin.

5. The pulp is evenly placed in all the tart skins.

6. Pour whipped cream, milk, sugar, and condensed milk into a metal container.

7. While heating, stir until the sugar is completely melted.

8. Let cool tart water and add two egg yolks.

9. Sift in low powder.

10. Stir well.

11. Sift the tart water, pour it into the tart skin, 8-9 points full.

12. Preheat the oven to 220 degrees, 20 minutes, and bake the penultimate layer.

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