Creamy egg tart-no whipped cream version

Overview

I remember buying an oven just to eat egg tarts. I thought egg tarts were easy to make, but they were quite expensive when sold outside. In fact, it is super easy to make egg tarts at home. Although I didn’t buy whipped cream, it tastes milky and milky, just as delicious as the ones outside!

Tags

• baking
• dessert
• afternoon tea
• egg
• egg tart crust
• pure milk
• white sugar

Ingredients

Steps

1. 1 Crack the eggs into a bowl and stir well.

   

2. 2 Pour 150g of pure milk into a bowl, add 20g of fine sugar and stir until the sugar is completely dissolved (if there is no fine sugar, use white sugar directly).

   

3. 3 Pour the egg liquid into the milk and stir evenly.

   

4. 4 Filter the prepared egg tart liquid through a fine sieve several times.

   

5. 5 Strain until there is no foam in the egg tart liquid.

   

6. 6 The egg tart shell is purchased online. Take it out of the refrigerator and defrost it until the egg tart shell becomes soft. Pour in eight-quarter full of the egg tart liquid. Cover the baking sheet with tin foil and place the egg tart on it (I put barbecue paper and it is best to use tin foil).

   

7. 7 Preheat the oven to 200 degrees for 5 minutes. After preheating for five minutes, put the egg tarts in. Bake the middle layer at 200 degrees for 18 minutes

   

8. 8 Crispy on the outside, tender on the inside, and full of milky flavor! It’s really simple and delicious. It’s perfect for those with kids at home to satisfy their cravings!