1. Prepare ingredients. 24 egg tart crusts, 220g whipped cream, 160g milk, 80g fine sugar, 4 eggs, 15g low-gluten flour, 15g condensed milk, and an appropriate amount of canned yellow peaches.
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 and mix well.
5. After sieving, set aside for later use. The egg 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, add 2 fresh yellow peaches on the surface of the tart.
Tips:1. Because the tart will expand after it is cooked, the tart water only needs to be filled to 70% 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 is the original Portuguese egg tart.
4. Egg tart crusts can be bought directly at the baking ingredient store.
