Original Egg Tart

Name: Original Egg Tart
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 Tart; 4g Low powder; 2 pcs yolk; 80g Light cream; 70g milk; 25g White sugar

by BeiBei_Mom

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

It takes patience to make tarts in summer!
Even so, it is difficult to create a layered feel like the one done in winter, but the effect is still crispy on the outside and tender on the inside.
So I still insist on making my own tart crust, because this way I can eat more comfortably. "

Ingredients

6 Tart
4g Low Powder
2 pcs Yolk
80g Light Cream
70g Milk
25g White Sugar

Original Egg Tart

1. All the ingredients (I put milk and whipped cream together in a bowl, and also added granulated sugar and mixed well)

2. Heat the milk and whipped cream mixture on low heat until the sugar melts, then turn off the heat and let cool.

3. Break up the egg yolks.

4. Add the beaten egg yolks to the cold milk and whipped cream mixture and mix well, then sift in the low powder and mix well.

5. Sieve the well-mixed tart liquid.

6. Then pour the tart liquid into the tart crust, and it will be about seven or eight minutes full (my tart liquid is a little bit too much, so it fills up a bit).

7. Preheat the oven at 180 degrees, put the egg tarts in, and bake at 170 degrees for 30 minutes (I put tin foil on it, because I use tart molds, so the time is a bit longer)

8. The tart is crispy on the outside and tender on the inside.

Tips:
1. Heat the milk and cream on a small fire until the sugar is fused, it doesn't take too long.
2. The tart liquid should not be too full, otherwise it will easily overflow.
3. Because I make homemade tart crust and used tart mold, the baking time depends on my own situation.