Portuguese Egg Tart
1.
Prepare the ingredients
2.
6 eggs to whiten, leave the egg yolk in a basin and beat evenly
3.
Pour 125ml of pure milk into the beaten egg yolk and mix well
4.
Pour 200ml of whipped cream into the basin and stir evenly, then add corn starch and white sugar, the sweetness is controlled by yourself, you can try it with chopsticks, if it is not sweet enough, add some white sugar, and stir until the starch and white sugar are completely melted. Sieved
5.
Put the tart on the baking tray, use a spoon to put the tart water into the tart, just put it 7 minutes full, it will be greasy if it is too full
6.
Preheat the oven to 200 degrees, and bake for 25-30 minutes (according to your own oven), until you see the surface of the tart in the oven caramelized.
7.
Baked
Tips:
The tart water I adjusted is about 20 pieces. You can store it in the refrigerator if you don’t use it up. It can be stored for 3 days