Mini Carrot Whole Egg Tart
by Flower fish
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Ingredients: 15 mini custard crusts, 2 eggs, 40 grams of carrot shreds, 80 grams of milk, 10 grams of soft white sugar, condensed milk, 5 grams of low-gluten flour
2. Beat the eggs into egg liquid with an electric whisk.
3. Subsequently, add milk.
4. Add soft sugar.
5. Put 2 scoops of condensed milk.
6. Add low-gluten flour.
7. Mix well.
8. Then, filter with oil grid.
9. Then, put the mini tart crust on the baking tray, put the carrot shreds, and spoon into the milk and egg mixture.
10. Finally, preheat the oven and bake at 175 degrees for 40-45 minutes, and serve.
