1. Wash the strawberries and set aside.
2. The frozen egg tart crusts taken out of the refrigerator are allowed to thaw naturally at room temperature.
3. Prepare whipped cream and pure milk.
4. Take a small basin and pour milk first, add soft white sugar and stir until the sugar is fully melted, then add light cream and stir evenly. (You can warm the milk in a microwave to make the sugar melt)
5. Sift in the low-gluten flour with a mesh sieve and mix well.
6. Add the beaten egg yolk and mix well.
7. Use a mesh screen to strain the tart liquid into another basin. (Filter out the unevenly mixed particles and bubbles, the egg tart tastes more delicate)
8. Cut the strawberries into small cubes and put them in the egg tart crust, add an eighth full egg tart liquid, and place them on the baking tray.
9. Preheat the oven at 200°C for 5 minutes, put it in the middle layer and fire up and down for 25 minutes. (Adjust the temperature and time according to your own oven)
10. After taking out the egg tarts, let them dry, and when the temperature cools down, put the fresh diced strawberries in, and you can start to enjoy them.
Tips:1. After the egg tarts are taken out of the oven, wait for the temperature to drop before adding fresh diced strawberries, otherwise the strawberries will be hot and soft.
2. Eat it as soon as possible, it will not taste good if it is left for a long time, it is best to eat it and make it now.
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