Pineapple Tart

Name: Pineapple Tart
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 20 Egg tart wrapper; 160g milk; 220g Light cream; 4 yolk; 50g Sugar; 16g Low powder

by Meimeijia's Kitchen

4.7 (1)

Favorite

6

Difficulty

Hard

Time

1h

Serving

2

Egg tarts have always been children's favorites, but making egg tart wrappers is a headache. It's really troublesome to open the tarts.
Fortunately, there is a box of egg tart wrappers in the refrigerator. Simply make a little egg tart liquid, and you can eat warm egg tarts in 20 minutes.
Children who are growing up are often hungry before going to bed, eat a few delicious egg tarts, full of energy.
This time, I deliberately squeezed an appropriate amount of natural forest pineapple jam on the baked egg tarts. The thick buttery fragrance and the light pineapple fragrance are intertwined. Before chewing, it slips into the stomach with the throat. It is really a taste. I can't stop it.
Eat it while it's hot, it's so delicious.
The desserts you make yourself are really better than the ones you buy. If you love your family, just give them more delicious ones.

Ingredients

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.