1. Put the whipped cream, milk, condensed milk, and sugar in the egg beater.
2. Stir the insulated water evenly to melt the sugar.
3. Take two egg yolks.
4. Stir well and pour into the milk.
5. Sift in low powder and stir evenly.
6. Wash the apricots, peel them and cut into small pieces.
7. Two pieces of flying cakes are stacked on top of each other.
8. Use a rolling pin to roll it out as thin as possible, as much as possible into a square shape.
9. Roll up from one side and divide equally into 12 portions.
10. Stack the two parts, press them flat, and press them into the mold with your thumb.
11. Add the apricots.
12. Pour in the egg tart liquid, and put it in the middle of the oven at 200° for 25 minutes.
Tips:You can put in other fruits you like
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