Meringue Tart

Meringue Tart

1. First take the custard crust out of the refrigerator and thaw for 10 minutes.

2. To make egg liquid: first knock down 3-4 eggs, and add 200g of pure milk to the yolk.

3. Then add 35g of condensed milk to the egg yolk and milk.

4. Then add 15g of white sugar, you can add more sugar if you like sweeter ones.

5. Use a whisk to stir the egg yolks, milk, condensed milk and sugar together.

6. When stirring, pay attention to mixing evenly. Generally, it can be stirred to the state shown in the figure below.

7. Pour the egg tart liquid into the tart crust and pour ninety minutes full.

8. Preheat the oven to 200 degrees, put the middle layer on the upper and lower heat, and bake for 15-20 minutes, until the surface starts to brown.

9. The egg tarts are soft and crispy, rich in inset, and rich in creamy egg flavour.

10. In a lazy afternoon, making a cup of coffee, bathing in the sun, and taking a bite of the egg tart is undoubtedly a treat.