Ingredients
Tart crust (made by myself) ( 6 pieces ) | Tainong Mango ( Half ) |
Eggs (large) ( 1 ) | Pure milk ( 100g ) |
White sugar ( 20g ) | Condensed milk ( appropriate amount ) |
How to make egg tarts without whipping cream
1. Prepare the materials, but the eggs are not photographed.
2.Take half of the milk (50 grams) and put in all the white sugar.Heat in the microwave for 1 minute, take it out and stir the sugar evenly while it is still hot, until it is completely melted, then pour in the remaining milk and stir evenly (this will allow the milk to cool faster).
3.Add an appropriate amount of about 10 grams of condensed milk and mix well.
4. Beat 1 egg.
5.Pour the mixed milk into the egg liquid.
6. Stir evenly.
7. Sieve the milk and egg liquid, I sift it twice.
8. until the liquid is smooth and particle-free.
9. Take out the frozen egg tart shell from the refrigerator in advance (it’s hot now) It takes three hours to defrost quickly.If it needs to be defrosted seven or eight hours in advance in winter), I will freeze it in March.
10. After thawing, put it into the mold and knead it.
11.Put the milk and egg liquid into the tart shell until it is about 70% full.
12. Preheat the oven to 210 degrees and bake for 25 minutes, leaving five minutes until done.Add diced mango.Continue baking for five minutes.
13. Baked, finished product.
Tips
You can make more tart shells, put them in the refrigerator, and defrost them when you want to eat them.It is said that it can be stored frozen for a year.I have had it for more than two months and it has been used very well.Generally, it is best to make tart shells when the weather is cool, as butter does not soften easily.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
