Egg tart
Overview
The main difference between the traditional and simplified egg tarts is the pastry, while the egg tart liquid is basically the same. Regular version: roll out the puff pastry yourself. Simple version: Use flying cakes to make egg tart crust. Minimalist version: Just buy the egg tart crust. Some people say that there is a simpler way, which is to buy egg tart shell + egg tart liquid. This way is really not as good as buying ready-made egg tarts directly. It may be fresher + taste better, and it saves trouble.
Tags
Ingredients
Steps
-
Photo of raw materials. Please note that egg tart shells come in different sizes. My size is 7cm in diameter and 2cm high.
-
In order to save one basin to clean, beat the eggs first. At this time, you can preheat the oven to 230 degrees. The next few steps take about 10 minutes.
-
Then mix the other ingredients: 60g milk + 60g whipping cream + 15g sugar + 5g condensed milk, mix them all. The ratio of milk to light cream is 1:1~2:1, which is fine.
-
Mix well.
-
Sieve.
-
Pour in the egg tart shell, filling it eight-quarters full. The dosage is just right.
-
Put in the oven, middle rack, 230 degrees, 25 minutes.
-
In the last 5 minutes, keep an eye on it and don't get confused.
-
Take it out of the oven and eat it while it's hot.
