1. Break up the egg yolks. Mix the milk, whipped cream, condensed milk, and granulated sugar to heat, let it warm until warm, slowly pour in the egg yolk, and stir while pouring. After the tart liquid is evenly mixed, filter three times and pour into the tart skin.
2. Put it in the preheated oven, heat up and down at 200 degrees, hot air, bake the middle layer for about 15 minutes, and the surface will be slightly burnt. After the egg tart is out of the oven, let it sit aside and let it warm.
3. The chocolate and whipped cream are melted into chocolate ganache in insulated water and put in a piping bag.
4. Ganache was squeezed onto the tart, and finally sprinkled with cocoa powder.
Tips:1. The tart liquid must be filtered to make the finished product taste delicate.
2. If you change to a large tart crust, the formula can make about 6 pieces.
3. The tart wrapper is grilled at a high temperature and the level is better. It is recommended to open the hot air mode.
