Ingredients
Whipping cream ( 50g ) | Milk ( 50g ) |
White sugar ( 25g ) | Egg (whole egg) ( One ) |
Egg tart crust ( Six ) |
How to make whipped cream tart
1.Prepare the required egg tart materials
2. Pour 50 grams of milk into a water-free and oil-free container, add 25 grams of white sugar, heat over water and stir until the sugar melts (you can also boil the milk directly , the temperature does not need to be too high to melt sugar)
3.Add fifty grams of whipping cream and stir Evenly
4. Pour in the beaten egg liquid, stir evenly, and the egg tart liquid is ready (In order to avoid waste, I used whole egg liquid)
5.Pour in the egg tart liquid The egg tart shell that has been thawed in advance can be filled up to 80% (defrost the egg tart shell in advance to make a crispy and delicious egg tart.You can also add an appropriate amount of fruits and preserved fruits according to your personal taste)
6.Put it in the oven and bake for 20 minutes (my oven does not have a specific temperature, so you need to watch it while baking to prevent the egg tart from burning) p>
7.Baked egg tarts as shown in the picture
8. Another plate (baking it for a shorter time makes it smoother and more tender for the baby, and it feels similar to egg custard)
Tips
1.The egg tart liquid can be used after it is made.Filter it through a filter (I don’t have a filter at home, so I save this step) 2.The egg tart crust must be taken out and thawed in advance (I use the purchased egg tart crust, friends can also make their own)
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