1. Prepare all the ingredients and set aside
2. Separate the yolks and whites of the 2 eggs with an egg white separator, and put the yolks in an egg beater to beat them
3. Add a quarter of the pure milk, stir well and add the remaining pure milk
4. Then add white sugar, custard powder, condensed milk, stir until the sugar is completely melted
5. Add whipped cream and stir clockwise slowly, not too fast
6. Sift the beaten tart liquid into a measuring cup
7. Pour into the egg tart crust, 8 minutes full
8. Preheat the oven at 180°C for 5 minutes, place it on the second layer of the oven, and bake at 210°C for 20 minutes. You can observe the progress of the tart, because the oven model is different, and the time it takes is different. You can bake it until the surface of the tart is browned.
Tips:1. The frozen custard crust must be taken out first, and placed at room temperature until the custard crust becomes soft, otherwise it will affect the crispness of the crust;
2. Because the crust of the egg tart will swell, you can't pour the tart water too full;
3. You can put your favorite fruit, purple sweet potato in the egg tart.
