1. Prepare the ingredients
2. Break the chocolate into small pieces
3. Put them in the tart
4. Put whipped cream, milk and powdered sugar in a bowl
5. Stir in insulated water until the sugar melts
6. Beat the eggs in another bowl
7. Pour the egg liquid into the cream and milk liquid
8. Stir well
9. Filter twice
10. Pour the egg tart liquid into the chocolate-filled egg tart wrapper, and put it into the middle layer of the oven preheated at 190 degrees and bake for 20 minutes (pay attention to the color situation)
11. The chocolate melts when you eat it while it is hot, so be careful not to burn it
Tips:1. The above formula is a little too much, and later I baked the honey bean custard pudding, 10 mini tart crusts may be 30g-40g milk, 20 whipped cream, 1 egg yolk, 10g white sugar, the amount should be about the same , Try next time.
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