1. Beat out the egg yolks, add sugar and mix well
2. Add milk (or water) and light cream and mix well
3. Add low-gluten flour and mix well
4. Then sift the mixed tart liquid
5. Finally got a very smooth egg tart liquid
6. Fresh blueberries soak and wash
7. Egg tart wrappers on the baking tray
8. Put in the washed blueberries first
9. Then pour in the egg tart liquid that is nine minutes full
10. Set the oven temperature to 200 degrees and preheat for 20 minutes; then put the baking pan on the third floor of the oven, and bake the upper and lower tubes for 15 minutes and serve.
11. The baked blueberry tart should be eaten hot, the skin is crispy and the filling is soft and tender
Tips:1. When filling the tart water into the tart crust, stir the tart water again to avoid the low-gluten flour sinking to the bottom of the bowl and the tart liquid is uneven
2. The blueberries are best fresh, so that the appetite will burst when preheated. This recipe uses the Midea smart built-in oven, model ET1065PS-21SE, 65L super large capacity, please follow your own oven Adjust the baking time appropriately for the power size and temperature difference.
