Pineapple egg tart

Overview

The refreshing aroma of pineapple made the egg tarts even more delicious, and my son ate three of them in one go. Referring to Yuchi Taohong’s recipe, I used the same amount and made 11 pieces. Thanks for sharing.

Tags

• baking
• paita
• cake flour
• egg yolk
• finished egg tart crust
• whipping cream
• fine sugar
• milk
• pineapple

Ingredients

Steps

1. 1 Preparing the ingredients, I missed the eggs, hehe. Just remember it when you use it. Cut the pineapple into pieces in advance and soak in light salt water for more than 10 minutes.

   

2. 2 Place whipping cream, milk, and caster sugar in a small pot, heat over low heat until the caster sugar melts, turn off the heat, and let cool. (Stir while heating)

   

3. 3 Sift the flour, add it to 2, add the egg yolk, mix well, then filter the prepared egg tart water through a yoga sieve.

   

4. 4 Place the tart shell on a baking sheet and add an appropriate amount of pineapple chunks.

   

5. 5 Pour the filtered egg tart water into the egg tart shell with the pineapple pieces.

   

6. 6 Preheat the oven to 220 degrees and place the second layer from the bottom for about 20 minutes.