Sunflower Seed Egg Tart

Name: Sunflower Seed Egg Tart
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 75g Pumpkin seeds; 2 pcs Egg yolk; 75g Sunflower seeds; 20g condensed milk; 100g Light cream; 20g Powdered sugar; 85g milk; 12 Egg tart wrapper

by Wanshanhong

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

I like to go to pastry shops. I just look at them and don't buy them. I just see what new tricks are there, so I can come back and make them by myself. I saw a tart with sunflower seed kernels a few days ago. I wanted to make it when I came back. So when I made the custard crust, I made dozens of them. Today I used it to make this tart with melon seed kernels. Because it is filled with melon seeds, the fragrant taste of this egg tart is especially fragrant to eat!

Ingredients

Sunflower Seed Egg Tart

1. Prepare all the raw materials, the tart crust is prepared in advance, and the recipe can be prepared before the meal

2. Stir-fry the sunflower seeds until cooked and let cool for later use

3. Stir-fry pumpkin seeds and let cool for later use

4. Add the condensed milk to the milk and mix well

5. Pour the whipped cream and stir well

6. Add powdered sugar and stir well

7. Add egg yolk

8. Stir thoroughly

9. Sieved

10. Add 75 grams of tart water to the sunflower seed kernels and mix well

11. Because pumpkin seeds are lighter, the same amount of pumpkin seeds appears to be a little more than sunflower seeds, so add 80 grams of tart water and mix evenly

12. The mixed tart stuffing was put into the tart crust, 3 pieces of sunflower seeds and 4 pieces of pumpkin seeds were made. I made a lot of tart water, and made a few original flavors for the rest, and made up a baking tray 12

13. Preheat the oven at 200 degrees for 5 minutes, then put the second layer below and bake for 15 minutes. Place it a little lower, so that the seeds on the surface will not be mushy, and the tart crust underneath can be baked more crispy.

14. The baked melon seed egg tart is so fragrant.