Required Ingredients

Egg Tart Crust: 300g of all purpose flour (20-24 servings), 40g of butter (kneaded into the dough), 6g of salt, 150g of water, 150g of butter or flaky butter (rolled into the dough),

Egg tart mixture : 220g light cream, 150g milk, 40g sugar, 15g condensed milk, 4 egg yolks, 15g low-flour (can be halved or left out if you like it tender)

Starting to make the tart crust:

Step 1: Butter, salt, and all-purpose flour. Mix, roll into grains, add water and knead into a dough without a film.

Step 2: Cut crosses with a knife, wrap in damp saran wrap, then wrap in plastic wrap, and refrigerate for 1 hour.

Step 3: This time I used Alpine Fermented Butter, sliced it, put it in the center of the greaseproof paper, and folded the greaseproof paper to the size you want. With the fold facing down, use a rolling pin and roll out the butter to the size of the butter paper. Try to roll the butter until it is the same thickness.

Step 4: Roll out the dough that has been chilled and loosened in the refrigerator, put it into the rolled out butter, seal it, mouth down, roll it out long, fold it in half, and then fold it in half again, this is 1 4 folds.

Step 5:? Put it in the refrigerator for 30-60 minutes to relax, then make 1 4-fold, if it's hot, put it in the refrigerator for another 30-60 minutes, then roll it out into a 4mm-thick rectangle, trim off the edges, and coat the surface with water. Open the pastry for fear of melting butter, if the weather is warmer, you can refrigerate it for a little longer, so that the opening will be better.

Step 6:? Roll it up, put it in the refrigerator for 30 minutes and cut it into 25 grams of dough. Butter a tart mold and press the dough towards the edges with both thumbs so that the dough fills the entire mold.

Step 7:? The dough should come out high in one piece, and the bottom must be pressed thinner, otherwise the bottom won't crisp up easily and affect the texture.

Making the tart liquid:

Step 8:? Mix egg yolks and sifted low flour. Mix light cream, milk, condensed milk, and sugar and heat until sugar is completely mixed. I dinged it in the microwave for 1 minute and 20 seconds. Then add to the egg yolks, whisk well, sieve and set aside.

Step 9:? Take out the tart crust, put the tart crust evenly into the baking dish of the oven, and pour the stirred egg and milk mixture into the tart crust little by little, and pay attention not to pour too full, just pour in the eighth full on it, if you pour too much will make the tart in the process of baking the egg and milk mixture out, affecting the appetite and not clean.

Step 10:? Then it is baked tart, you according to their own oven to bake, bake before remembering to be sure to preheat the oven for a few minutes, and then adjust the temperature to 250 degrees, set the time 25 minutes, baked to the spots, just out of the oven is bulging, the bottom of the United States, crispy and sticky, very tasty.