Portuguese Egg Tart

Portuguese Egg Tart

1. Prepare all the ingredients (the recipe is 8 tart crusts, I bake 12 tarts this time and used 1.5 times the amount)

2. Place the egg tart wrappers in the baking tray to thaw naturally

3. Add the whole egg and egg yolk first, and then the milk (when one of the three is not enough, you can complement it appropriately)

4. Pour whipped cream

5. Add caster sugar (the sweetness is added or subtracted according to your preference and the sweetness of the sugar, mine is low sugar)

6. Whisk evenly with a whisk (if it is a manual whisk, add one and stir once so that it will be more even)

7. Filter the beaten egg tart liquid to remove the foam

8. Preheat the oven at 190 degrees, then pour the egg tart liquid into the tart crust until it is 70% full

9. Send the egg tarts to the preheated oven and bake for 25 to 30 minutes, and bake until the tart crust is browned (the specific baking time and temperature should be adjusted according to the actual situation of your own oven)

10. This is how it will be baked for 15 minutes

11. Come and taste

Tips:

If you feel that the wet surface in the middle of the tart has been baked, it may be that the tart liquid has been poured before the tart is completely thawed, or the surface fire is high and the bottom fire is low. Other precautions are in the step. There are other places to discuss, you can private message or leave a message, welcome to pay attention to welcome collection~o(∩_∩)o