Portuguese egg tarts


Frozen Egg Tart Skin 5
Egg yolk 1
Light cream 47g
Low powder 4g
milk 35g
condensed milk 4g
Fine sugar 15g

Cream, milk, condensed milk in a small pot

Add sugar and mix well

Heat on low heat, stirring while heating until the sugar melts. Keep cool from the fire

Take the egg yolks and mix well

Slowly pour into milk liquid, mix well

Sift into low powder to make egg tart water

Filter the tart water twice

Pour into the crust of the egg tart eight times full, preheat the oven at 220 degrees and bake in the middle layer for 15 minutes

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