How to make whole egg tarts

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  1.Weigh the light cream, milk and sugar, and break the eggs into a bowl.This is my first time making egg tarts, so I bought mini egg tart shells to practice.With so many ingredients, I made exactly 24.

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  2. Beat the eggs with a whisk.

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  3. Take the whipping cream out of the refrigerator in advance, leave it at room temperature for an hour, and add it with the sugar and milk Together.Let the sugar melt completely and then beat it evenly with a whisk.

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  4.Put in the beaten eggs.Beat well.

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  5. Pass it through a sieve twice.

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  6.Preheat the oven.Take the tart shell and place it on the baking sheet.

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  7. Slowly pour the egg liquid into the egg tart shell with a small spoon, until it is eighty or nine minutes full.can.

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  8.Put the baking sheet into the oven.Bake for fifteen minutes.You can set the time according to the oven in the middle.

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  9.The egg tart filling is a little bulging, and a few colors have changed.

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  10.The color is a little purple-red, it’s ready, take out the baking pan.Turn off the heat and let it dry for a while.

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  11. Let’s eat, it’s delicious!