Whole egg tart

Overview

Every time I make egg tarts, I only use egg yolks, and the egg whites are always wasted. So I simply use whole eggs, which are also very delicious! ^_^

Tags

• baking
• snacks
• dessert
• egg tart crust
• whipping cream
• whole eggs
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare all ingredients (take out the tart shell from the refrigerator, let it warm to room temperature and defrost naturally);

   

2. 2 Place the basin on the electronic scale and pour in the milk;

   

3. 3 Add caster sugar;

   

4. 4 Add two whole eggs (you can also replace it with 4 egg yolks, the taste is also very good);

   

5. 5 Use egg beater to beat evenly (be gentle and don’t create too many bubbles);

   

6. 6 Add light cream and beat again (be gentle and don’t create too many bubbles);

   

7. 7 Sieve the egg tart liquid into a measuring cup;

   

8. 8 Pour in the egg tart shell, nine-tenths of the way full. (Place oil paper or oilcloth on the baking sheet to protect the baking sheet and facilitate cleaning);

   

9. 9 Be sure to add the ingredients according to the steps. Only when the steps are accurate will the baked egg tarts be crispy on the outside, soft on the inside, with even beauty spots and bright skin;

   

10. 10 Preheat 220 degrees for 5-10 minutes in advance and bake for 18 minutes. (Each oven has a different temperature, so pay attention to the color of the tart crust for the first time);

    

11. 11 Take it out of the oven, eat it while it's hot, it's delicious!

    

12. 12 Bake a few more egg tart shells and make them into yogurt and fruit tarts, which is a great change of flavor!