Strawberry egg tart

Overview

Spring is the peak season for strawberries, and various varieties of strawberries are vying to be on the market. Our market alone has varieties such as Chunxiang strawberry, cream strawberry, sweet cat strawberry, and little bee strawberry. What a variety. This season is the harvest season for strawberries, and the taste is also very rich and full, without any feeling of greenness. I buy more or less almost every day. I really can’t get enough. Haha

Tags

• baking
• egg tart crust
• egg white
• egg yolk
• strawberry
• white sugar
• milk

Ingredients

Steps

1. 1 Prepare pure milk.

   

2. 2 Prepare the tart crust.

   

3. 3 Prepare spring fragrant strawberries.

   

4. 4 Wash the strawberries, remove the stems and cut into small pieces.

   

5. 5 Add the sugar to the milk, heat to dissolve, then turn off the heat and cool.

   

6. 6 Break the egg yolks and egg whites into separate bowls.

   

7. 7 Beat three egg yolks and one egg white together.

   

8. 8 Slowly pour the beaten egg liquid into the milk.

   

9. 9 Mix well.

   

10. 10 Take the tart shell out of the refrigerator half an hour in advance to defrost.

    

11. 11 Preheat the oven to 150 degrees. Then put the egg tart shell into the baking pan and bake in the oven until puffy.

    

12. 12 Then take out the egg tart shell that has been baked until it becomes puffy.

    

13. 13 Pour the prepared tart water into the tart shell one by one, until it is 7 to 8 minutes full.

    

14. 14 Then put the diced strawberries one by one.

    

15. 15 Put it into the middle rack of the oven at 180 degrees again and bake for about 15 minutes.

    

16. 16 Bake until the tart water condenses or becomes charred.