Melon seed egg tart

Overview

Egg tarts use more cheese, butter for the crust, and light cream for the egg tart water. Therefore, the egg tarts have a rich milky flavor and are very popular among adults and children. Today’s egg tart has a lot of melon seeds added, which makes it extra fragrant

Tags

• baking
• children
• paita
• afternoon tea
• fast food
• condensed milk
• egg tart crust
• egg yolk
• pumpkin seeds
• sunflower seed kernels
• whipping cream
• milk
• powdered sugar

Ingredients

Steps

1. 1 Fry sunflower seeds until cooked and set aside to cool

   

2. 2 Fry the pumpkin seeds and let cool until ready to use

   

3. 3 Prepare all the raw materials. The egg tart shell is made in advance. You can use the recipe posted before the meal: Purple Sweet Potato Egg Tart

   

4. 4 Add condensed milk to milk and mix well

   

5. 5 Pour in the light cream and stir evenly,

   

6. 6 Add powdered sugar and mix well

   

7. 7 Add egg yolk

   

8. 8 Stir thoroughly

   

9. 9 Sieve.

   

10. 10 Add 75 grams of tart water to the sunflower seeds and mix evenly,

    

11. 11 Because pumpkin seeds are lighter, the same amount of pumpkin seeds appears to be a little more than sunflower seeds, so add 80 grams of tart water and mix evenly,

    

12. 12 Pour the mixed egg tart filling into the tart crust. Make 3 sunflower seed fillings and 4 pumpkin seed fillings. I made a lot of tart water, so I made a few plain ones with the rest, and I made a baking sheet with 12 of them.

    

13. 13 Preheat the oven to 200 degrees for 5 minutes, then bake on the second layer for 15 minutes. Place it a little lower so that the melon seeds on the surface will not burn and the tart crust below will be baked crisper

    

14. 14 The baked melon seed egg tart is so delicious.