Pineapple Tart
1.
All the ingredients are ready
2.
Mix whipped cream and milk, add sugar, heat over water, and stir until the sugar melts
3.
After letting the liquid cool, add egg yolk, beat and stir evenly
4.
Sift in low powder and mix evenly
5.
Sift the batter
6.
Pour the processed batter into the custard crust, 7 minutes full
7.
Squeeze pineapple jam in
8.
Put it in the oven, bake at 200 degrees for 25 minutes, and then squeeze an appropriate amount of pineapple jam.
9.
Finished product
Tips:
1. The liquid heating is to better melt the sugar. You can also heat it directly on the fire. Remember to let the liquid cool before adding the egg yolk, otherwise you will have to harvest a pot of frangipani.
2. Add liquid to the egg tart crust to fill it up to seventy minutes, because the liquid will expand after baking, squeeze the jam after baking, so that the taste of the egg tart becomes richer.