1. After the butter is softened at room temperature, add fine sugar and beat until white, add the egg liquid and stir well, then add the evaporated milk (if the amount is large, add the egg liquid in portions)
2. Add low-gluten flour, mix well, put it in the refrigerator for 1 hour
3. Take it out and roll it into thin slices, cut out a circle with a mold
4. Press into the egg tart mold and put it in the refrigerator for later use. The crust of the tart must be thin to be delicious. If there is no mold, you can also pull a ball of noodles into the egg tart mold and shape it by hand.
5. Bake in a preheated 160 degree oven (preferably with a heavy weight in the middle to prevent deformation). The original recipe is sent to a preheated 250 degree oven and bake for 10 minutes. I lowered the baking temperature and extended the baking time according to my own situation.
6. Make tart water, beat the eggs and mix well with other ingredients
7. Pour the prepared tart water into the pressed tart crust, and add 1 spoon of raspberry jam (or any jam)
