Egg tart

Overview

The two men in my family like to eat egg tarts the most. Every time the baked egg tarts are sold out, I can only eat some dregs~

First place the tart shell on the baking sheet.
Heat the milk, whipping cream and sugar slightly and stir until the sugar dissolves. (You don’t need to heat it for too long, just a temperature that can melt the sugar.) Then let it cool.
Add egg yolk and mix well.
Then sift in the low-gluten flour. Stir well.
Sieve the mixed egg tart liquid.
If you have enough time, the egg tart liquid can be sieved one more time to make it more delicate.
Spoon the egg tart liquid into the egg tart shell until it is eighty full. (I put too many pictures)
Place in the middle rack of the preheated oven, 220°C, and heat up and down for 25 minutes. Bake until there are burnt spots on the surface of the egg tart. (The oven temperature will increase or decrease depending on the temperament of your own oven).