Raisin Dried Egg Tart

Name: Raisin Dried Egg Tart
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 Egg tart wrapper; 35g Light cream; 35g milk; 1 piece yolk; 11g Sugar; 2g Low-gluten flour; 10g Raisins

by Taste chew

5.0 (1)

Favorite

3

Difficulty

Easy

Time

15m

Serving

3

There are only a few of the tart crusts I made. After half a year, there are still a lot of dried raisins purchased at home before, so I made this dried raisin tart with a hint of sourness, which is suitable for this season!

Ingredients

Raisin Dried Egg Tart

1. Ingredients needed (milk, whipped cream, sugar together; soak the dried raisins in water for a few minutes)

2. Mix the milk, whipped cream, and sugar mixture gently for a few more times until the sugar melts (it’s hot and the temperature is high now, I made it in the afternoon, plus the large west slanted window in my kitchen, so I don’t need to cook at all; It takes a while to cook the cooler ones)

3. Beaten egg yolks

4. Pour the egg mixture into the cream mixture and mix well

5. Sift in the low powder and mix well

6. Strain the egg tart liquid

7. Put the dried raisins in the tart crust

8. Slowly add the egg tart liquid until it's full

9. Preheat the oven, bake on the upper and lower fire at 160 degrees for 20 minutes, then turn to the lower fire for 10 minutes

Tips:
1. Put the purple sweet potato into the egg tart skin first, and then pour the egg tart liquid, so as to prevent overflow
2. Because I make a homemade tart crust and use a tart mold, the baking time depends on my own situation