Original egg tart Method

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  1.The egg tart crust is thawed in advance and is slow to thaw in winter.I defrosted it overnight.

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  2. All the ingredients should be weighed accurately.I made them at breakfast and I was pressed for time., no pictures after weighing were taken.

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  3.Put the light cream, pure milk, sugar, and condensed milk into a large basin.

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  4.Use water heating method, stir the mixture with egg beater until the sugar melts.Yes, the milk does not need to be boiled.

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  5. Take out the large basin, let it cool slightly, add the custard powder, stir evenly, and then add Stir the beaten egg liquid evenly.

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  6. Pass the egg tart liquid through a sieve once, so that the taste will be more delicate.

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  7.Use a spoon to put the egg tart liquid into the egg tart shell, until it is eighty full.All the ingredients in the recipe are enough to make eight egg tarts.

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  8. The oven needs to be preheated for ten minutes in advance, at 200 degrees, upper and lower heat, and bake in the middle rack of the oven for fifteen minutes , and it’s ready to go.

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  9.The tart crust is so crunchy, it’s really crunchy in layers.I took a few pictures while my daughter was not here for breakfast.

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  10. I originally wanted to leave two of them to pose for a few pictures when the light was good, but my daughter thought It was so delicious that I packed up the rest and took it to school to share with my classmates.