Ingredients: purple potato 1 frozen tart skin 6 light cream 75g milk 70g light milk 7g sugar 30g egg yolks 2 low gluten flour 7g

Practice:

1, purple potato boiled and cut into small pieces, put in the tart skin, light cream, milk, sugar, condensed milk poured into a small container. 2, heating while stirring until the sugar is completely melted. 3, tart water cooled, add two egg yolks, sieve in the low gluten flour, stir well. 4, tart water through the water, the water is not a good idea. 3, tart water cool, put two egg yolks, sieve into the low gluten flour, mix well. 4, tart water sieve, pour into the tart crust, 8-9 minutes full, preheated oven 220 degrees, 20 minutes, the penultimate layer of baking.

Two, pineapple tart

Ingredients:

Egg yolks 2 pineapple 1 low gluten flour 10 grams of light cream 140 grams of milk 110 grams of sugar 30 grams of frozen tart crust 9

Practice:

1, light cream, milk, sugar in a small saucepan, heating over low heat. 2, stirring as it heats up, until the sugar dissolved off the heat, let cool. Let cool, low flour sieve. 3, add the egg yolks and mix well, use a sieve to filter the tart water. 4, put the tart crust in a baking dish, put the pineapple pieces, a tart crust inside the pineapple can be put 4-5 pieces of pineapple. 5, filtered tart water poured into the pineapple pieces put in the tart crust, preheated oven, 220 degrees put the penultimate layer, about 20 minutes.

Three, blueberry tart

Ingredients: egg yolks 3 sugar 40g blueberries 20g tart crust 10 120g

Practice:

1, the first ready to prepare the eggs and milk, and then add sugar to the milk inside the heating and stirring evenly. 2, after the milk cooled down to the yolks for mixing, filtered through the strainer, the tart crust standby. 3, the egg mixture, the tart crust, and the tart crust, and the tart crust, the tart crust. 3, pour the tempered egg mixture into the tart crust 8 minutes full, blueberries standby, preheat the oven. 4, medium upper and lower heat 200 degrees, bake for about 20 minutes, bake the tart and cool for 3 minutes. 5, put the blueberry sauce.

Four, yellow peach tart

Ingredients:

Light cream 220 grams of milk 160 grams of sugar 80 grams of low gluten flour 15 grams of condensed milk 15 grams of yellow peaches in the amount of frozen tart crust 24 eggs (chicken) 4

Practice:

1, first of all, the yolks and whites of the eggs are separated out. 2, and then the light cream, milk, sugar, condensed milk together into a small pan.

Five, Portuguese egg tart

Information: 4 eggs egg yolks 2 salad oil 50ml cream 120ml milk 80ml sugar 30g condensed milk 8g young sugar 50g frozen tart crust 8 low gluten flour 60g

Practice:

1, whipping cream, milk and condensed milk, sugar in a small saucepan, heat over low heat, stirring while heating, until the sugar melts, and then the sugar will be removed. Heat while stirring, until the sugar melts when off the heat, let cool and add the egg yolks and stir well. 2, sieve the flour, add the egg yolk mixture and stir well, pour the tart into the tart crust, 7 minutes full can be, the baking basket into the oven, the temperature is set to 160 degrees Celsius, preheat for 5 minutes. 3, the tart will be placed in the baking basket, the time is set to 15 minutes to bake until the appearance of the golden brown.