Cranberry Egg Tart

Overview

I have made original egg tarts, and this time I added some cranberries. It originally felt a little greasy, but because of the addition of cranberries, it has a slight sour taste, which is really suitable. I made 4 of them. I took a bite when I broke them apart for the purpose of taking pictures. I just tasted them and found that they were gone before I even finished.

Tags

• baking
• children
• afternoon tea
• cake flour
• cranberry
• egg tart crust
• egg yolk
• whipping cream
• white sugar
• milk

Ingredients

Steps

1. 1 Required ingredients (I forgot to take a picture of the egg tart crust).

   

2. 2 Mix whipped cream, milk, and white sugar, and mix well until dissolved (you don’t need to cook it in summer when the temperature is high, and mix directly until the sugar dissolves).

   

3. 3 Beat the eggs.

   

4. 4 Pour the egg liquid into the cream mixture, mix well, then sift in the flour and mix well.

   

5. 5 Strain the egg tart liquid once.

   

6. 6 Carefully pour the filtered egg liquid into the tart shell, and then add the cranberries.

   

7. 7 Preheat the oven and bake at 160 degrees for 20 minutes, then turn to low heat for 10 minutes.