Pearl Egg Tart
1.
Add a proper amount of water to the boiling pot to boil, add a handful of brown sugar after the water is boiled, add the pearls to a boil, stir the pearls after they are in the pot to prevent them from sticking together.
2.
Take the boiled pearls out and rinse them with clean water, so that the pearls will become very elastic. Put the washed pearls back into the brown sugar water and soak them for later use.
3.
Add the milk, whipped cream, and white sugar to the container and mix well until the sugar melts.
4.
Add two raw egg yolks and stir evenly. The egg tart liquid is ready. The finished egg tart liquid can be filtered with a strainer. The good egg tart will be more delicate.
5.
The custard crust is thawed in advance and ready to be laid out. I usually use it in the morning. I put the custard crust in the refrigerator overnight and keep it in the refrigerator.
6.
Scoop some pearls into each tart crust. Don't use sugar water, just pearls.
7.
Pour in the egg tart liquid made just now, the egg tart liquid is usually eighty to nine minutes full of the egg tart crust.
8.
Preheat the oven in advance. Generally, you can preheat the oven first when making the egg tart liquid, put the egg tart into the middle and lower layers of the oven, and heat up and down at 220 degrees for 25 minutes.
9.
Take it out immediately after baking, and put another layer of pearls on the surface. It tastes more than addictive.
10.
Finished product
11.
Finished product
12.
Finished product.
Tips:
You can also make pearls by yourself, or you can buy them online. Making them yourself will take a lot of time and it is not convenient to buy them;
The custard crust needs to be thawed before baking, do not bake directly;
When baking egg tarts, put the egg tarts in the middle and lower layer, and the temperature at the bottom is higher, otherwise it will easily cause the butter to deposit, and the bottom of the baked tarts will be wet.
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