Original egg tart

Overview

Making tart shells in summer still requires patience! Even so, it is difficult to make it as layered as it is in winter, but the effect is still crispy on the outside and tender on the inside. So I still insist on making my own tart shells, because this way I can eat more comfortably.

Tags

• baking
• children
• breakfast
• cake flour
• egg yolk
• tart crust
• whipping cream
• white sugar
• milk

Ingredients

Steps

1. 1 All the ingredients (I put the milk and whipped cream together in a bowl, and also added the sugar and mix well)

   

2. 2 Heat the milk and whipping cream mixture over low heat until the sugar dissolves, then turn off the heat and let cool.

   

3. 3 Beat the egg yolks.

   

4. 4 Add the beaten egg yolks to the cooled milk and whipped cream mixture and mix well, then sift in the flour and mix well.

   

5. 5 Sift the mixed tart liquid through a sieve.

   

6. 6 Then pour the tart liquid into the tart crust until it is about 70-80% full (my tart liquid was a little too much, so it was a bit full).

   

7. 7 Preheat the oven to 180 degrees, put the egg tarts in, and bake at 170 degrees for 30 minutes (I covered it with tin foil, because I used a tart mold, so it took a little longer)

   

8. 8 Crispy on the outside and tender on the inside.