1. Prepare ingredients. 24 egg tart crusts, 220g whipped cream, 160g milk, 80g caster sugar, 4 eggs, 15g low-gluten flour, 15g condensed milk, appropriate amount of yellow peach
2. Egg yolk separated
3. Pour whipped cream, milk, caster sugar, and condensed milk into a small pot, heat and stir continuously until all the caster sugar is dissolved
4. After cooling to room temperature, add egg yolk and flour, stir well
5. After sieving, set aside for later use. The tart water is ready
6. Yellow peach cut into small dices
7. Place the egg tart crust on the baking tray
8. Put the diced yellow peaches in the custard skin
9. Pour in the egg tart water, and it’s 70% full
10. Put it into the preheated oven and bake it for about 25 minutes at 180 degrees, until the tart water appears to be burnt. After baking, you can garnish the surface of the tart with 2 fresh yellow peaches
Tips:1. Because the tart will swell after being cooked, the tart water only needs to be filled to seven minutes full;
2. The tart water must be sieved before use. This will not affect the taste;
3. If you don't put yellow peaches, it will be the original Portuguese egg tart;
4. Egg tart crusts may be bought directly at the baking ingredient store.
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