Mulberry Mango Tart

Name: Mulberry Mango Tart
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 11 Egg Tart Bottom; 50G Mulberry; 100ML milk; 100ML Light cream; 2 pcs egg; 30G Sugar; 1 Mango

by Love in fish eyes

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The frozen mulberries in the refrigerator will be eaten right away, and the last bit must not be wasted. A bit of fried milkshake and a bit of egg tart are used.
There are a lot of tart crusts in the refrigerator, and I just bake a few and eat them occasionally, because they are crispy and made of eggs and milk. If they eat too much, they are greasy. Just a bit of sweet and sour mulberry is very suitable.
And when I eat it, I cut some mangoes that have been refrigerated. It feels like ice and fire, and it's delicious. "

Ingredients

11 Egg Tart Bottom
50G Mulberry
100ML Milk
100ML Light Cream
2 pcs Egg
30G Sugar
1 Mango

Mulberry Mango Tart

1. Prepare the required materials

2. Beat the eggs and mix well with sugar

3. Add whipped cream and milk

4. Stir evenly with a manual whisk, and I added 10G of coconut paste to increase the fragrance

5. Arrange the bottom of the egg tarts into the baking tray, and put mulberries on the tarts

6. Pour in the mixed egg tart liquid

7. Put it in the middle of the oven at 200 degrees for about 25 minutes

Tips:
The tart bottom can be used directly after thawing, which is convenient;
The cream and milk can be heated to make it more fragrant, I think it is convenient to use directly