1. Material: 9 egg tart skins, low-gluten flour 10g, 5 strawberries, appropriate amount of whipped cream, appropriate amount of milk, 2 egg yolks and appropriate amount of sugar.

2. Put the whipped cream, milk, condensed milk and sugar into a small pot, heat it with low fire, stir it while heating until the sugar melts away from the fire, and let it cool.

3. Sieve the low-gluten flour and put it in. At the same time, add the egg yolk, stir well, and then filter the egg tart water with a sieve.

4. Put the skin of the egg tart on the baking tray (the grill should be covered with tin foil), then cut the strawberries into grains and pour in the filtered egg tart water.

5. Preheat the oven for 5 minutes and put it on the penultimate floor at 220 degrees 15 minutes.

6. After the egg tart is baked, cut some strawberries and put them on it.