Cranberry Egg Tart

Overview

The baby at home loves to eat egg tarts. In the past, it was inconvenient to buy them outside, but she still had great restraint. Although she loved eating them, she never clamored to eat them. Recently, when she makes them at home, she always wants to eat them, and she never gets tired of them. I also felt uneasy about the egg tart shells I bought. I bought less at one time, so I baked them two by two for her to eat. It seems that I have to tinker with the egg tart crust myself. If you love delicious food, you can't be afraid of trouble. Today's egg tart has cranberries and a few raisins added, which my baby loves to eat, so the baked egg tarts couldn't wait for me to take photos. I quickly clicked two, and she took one away, leaving the remaining one for me. Fortunately, I have the spirit of sharing...

Tags

• baking
• dried cranberries
• egg tart crust
• egg yolk
• low gluten flour
• raisins
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Prepare raw materials

   

2. 2 Add fine sugar to the egg yolks, add low-gluten flour, stir evenly without particles, and allow the fine sugar to completely melt

   

3. 3 Add light cream and mix well

   

4. 4 Add milk and mix well

   

5. 5 Sift the tart water

   

6. 6 Pour the sifted tart water into the egg tart crust until it is 90% full

   

7. 7 Add appropriate amount of raisins and cranberries

   

8. 8 Place in the middle rack of the preheated oven, turn the heat up and down, and bake at 220 degrees for 10 minutes, then adjust to 180 degrees and bake for another 10 minutes