Portuguese Durian Tart
1.
Pure milk, condensed milk, one egg yolk (the other two are not photographed), light cream.
2.
20 grams of soft white sugar.
3.
Two more egg yolks. (This recipe uses three chai egg yolks).
4.
135 grams of pure milk, 125 grams of whipped cream, appropriate amount of evaporated milk, soft sugar or powdered sugar, add in and mix well. (If you use granulated sugar, heat it on a low heat until the sugar melts, then let it cool for later use).
5.
Beat the egg yolks and pour into the milk mixture.
6.
well mixed.
7.
Sift about 20 grams of low powder.
8.
Sift the prepared egg tart liquid. This is Portuguese egg tart water. I used this egg tart water to make another 8 Portuguese egg tarts.
9.
Press the durian pulp into a puree with a spoon. For a more delicate taste, use a blender and pure milk to make durian milk puree.
10.
Put the durian puree in the egg tart liquid. Stir well, it doesn't matter if there are durian chunks.
11.
Pour it into the egg tart crust, eighty to nine minutes full.
12.
Preheat the oven at 200°C for 5 minutes, and bake the lower layer at 200°C for 20 minutes until the caramel spots appear.
13.
Finished product.
14.
Finished product.
15.
The caramel color is beautiful.
16.
Soft and smooth, durian fillings are overflowing 😋
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