Mango egg tart
Overview
Summer is hot, and the mango season continues. A few days ago, I got two large mangoes from Sichuan. It was greenish-green with a little red when it was brought in, so it was stored in a rice box. After a week, a golden color with a little ruddy color appeared in front of you. Mango has a sweet and fragrant taste, smooth texture, pleasant aroma, fine tissue, and rich nutrition. It has high soluble solids and total sugar content, high edible rate, and is rich in beta-carotene and vitamin C. It combines the essence of tropical fruits and is known as the king of tropical fruits. This time, mango was added to the egg tart, and as expected, it added a sweeter taste. The softness of the egg tart is accompanied by the fragrance of mango, and it tastes really sweet. There are always sufferings in life, and we need to resist them with sweet fragrance. I hope we can all savor those sweetness...
Tags
Ingredients
Steps
-
Place the tart shell at room temperature for about 30 minutes until it defrosts naturally.
-
Separate the egg yolks from the egg whites and set aside.
-
Weigh the ingredients.
-
Pour light cream, milk, and white sugar into the cooking pot.
-
Over medium heat, stirring constantly.
-
Cook until all the sugar has dissolved and let cool to room temperature.
-
Add beaten egg yolks and cake flour.
-
Mix well. Place a dough sieve in a small basin and pour the mixed liquid through the dough sieve. Discard the contents on the dough sieve. What is sieved is the egg tart water.
-
Cut the mango in the middle and cut it into small pieces directly on the skin with a knife.
-
Remove the mango pulp.
-
Put a few pieces of mango pulp into each tart crust.
-
Add the egg tart water until it is seventy full. Place in the middle rack of the oven preheated to 200 degrees and bake for about 25 minutes until the color becomes darker and a burnt ring appears on the surface. Take it out.
