The method of milk-free egg tart is to use refined emulsion instead of milk, as follows:

Preparation materials: 20 egg tart skins, 250ml refined emulsion, whipped cream 150ml, 4 eggs, 50g sugar and 30g blackcurrant.

First, take out the frozen egg tart skin and put it on the baking tray.

2. Wash the blackcurrant and soak it in hot water for 5 minutes.

3. Beat the eggs into a slightly larger container.

Fourth, add sugar.

5. Stir until the sugar has no particles.

6. Add whipped cream and refined emulsion and stir well.

7. Sieve the egg tart liquid.

Eight, put blackcurrant in the egg tart skin.

Nine, pour the egg tart liquid, each serving is about 8 minutes full.

10. Bake in a preheated oven 170℃ for 30 minutes.

Eleven, baked egg tart can be eaten hot.