Original Egg Tart

Name: Original Egg Tart
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 6 Frozen Egg Tart Crust; 60g Light cream; 80g Pure milk; 20g Powdered sugar; 15g Low-gluten flour; 2 pcs Egg yolk

by You see the smoke

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Egg tart wrappers have been in the refrigerator for a long time. My little glutton doesn't like to eat egg tarts outside, so I have not been interested in making it. There are so many ingredients I bought recently that I can’t put it in the refrigerator, so I took out the tart crust on weekends and bake it. Unexpectedly, the little guy likes to eat very much. He wiped out four of them in one breath, so his combat effectiveness is super strong.

Ingredients

Original Egg Tart

1. Take the tart crust out of the refrigerator and defrost it for about half an hour

2. Pour whipped cream and milk into a bowl, and set aside the powdered sugar and low powder

3. Stir whipped cream, milk, powdered sugar and low powder evenly

4. Separate egg yolk

5. Add egg yolk

6. Stir the tart water and finish it. (If you have patience, you can sift the tart water to make it taste better)

7. Pour the tart water into the tart crust, 8 minutes full

8. Preheat the oven at 180 degrees and put in the egg tarts. Bake at 180°C for 20 minutes, at 210°C for 10 minutes, perfect finish

Tips:
My icing sugar is made from white granulated sugar with a food processor. You can make a little more at one time and store it in a glass bottle. It can be used to make cakes and bread.