Portuguese Egg Tart

by Yi Xiao Yanran

4.9 (1)

Favorite

2

Difficulty

Easy

Time

30m

Serving

2

This bag of custard crust has been bought for a long time, and since there is no light cream, it has been frozen in the refrigerator. Just taking advantage of the event, I purchased a batch of baking supplies such as whipped cream, but the delay on the road was too long and I didn't receive it until last week. I quickly baked a few classic Portuguese egg tarts, which tasted better than the ones I bought.

Ingredients

6 Frozen Egg Tart Crust
60g Light Cream
65g Milk

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25g White Sugar

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2 pcs Egg Yolk
2g Cornflour

Portuguese Egg Tart

1. Add milk to the milk pan

2. Add white sugar

3. Add whipped cream

4. Move to the fire to boil, turn off the fire

5. Add cornstarch and mix quickly

6. After it cools slightly, add the egg yolk

7. Stir well

8. Sieve twice to remove the foam and the tart is ready

9. Pour the prepared tart water into the custard crust, and it’s about nine minutes full

10. Put in the oven, middle level, 200 degrees, up and down, bake for 20 minutes

11. Baked Portuguese Egg Tart

Tips:
These amounts are just enough to make 6 egg tarts. If you make more, please add the ingredients in proportion.

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