Super smooth and tender egg tart

Overview

In the past, I used to put whipped cream in egg tarts, which made me tired of eating too much, and I don’t always have whipped cream at home. This time I tried to replace the whipped cream with condensed milk and increased the amount of milk. The taste was unexpectedly good. My husband ate three of them in one go. Haha, it’s amazing!

Tags

• snacks
• western food
• condensed milk
• egg tart crust
• egg yolk
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare the required raw materials.

   

2. 2 Add fine granulated sugar to the bowl with egg yolks, use a manual egg beater to break up the egg yolk liquid, do not beat it, then pour in milk and condensed milk, and stir evenly.

   

3. 3 Strain through a mesh sieve.

   

4. 4 The sieved egg tart liquid is very smooth.

   

5. 5 Pour the egg tart liquid into the thawed egg tart shell until it is eighty full.

   

6. 6 Preheat the oven to 200 degrees and bake on the middle level for about 20 minutes.

   

7. 7 Bake the egg tarts until they are golden brown and have charred spots.

   

8. 8 The egg tarts just out of the oven are very hot, so put them on the grill and let them cool down a little before eating.

   

9. 9 The egg tart without low-gluten flour tastes very tender and smooth, with a strong egg and milk flavor.

   

10. 10 Habitually posing😊