Tart crust: Si Nian Indian fly cake - the original flavor slightly sweet (a packet of five cakes, here to do the six eggs

Tart with two cakes)

Tart liquid: 70 grams of light cream, 70 grams of milk, 15 grams of sugar, 2 egg yolks

No light cream, you can use 15 grams of condensed milk, 150 grams of milk to try

Procedure:

What to do:

1, sugar in milk melted, add and mix with the yolks and sieve it (

What to do:

Why to use the milk? p>1, sugar dissolved in milk, add light cream and egg yolks and mix evenly sifted spare (tart liquid)

2, will be two Indian fly pie crust, overlap and soften at room temperature

3, the table sprinkled with a little bit of flour, the pie crust rolled into a square

4, with a rolling pin rolled up at one end, and put in the refrigerator for 10 minutes

5, chilled cut into 12, two folded together, flattened, and rolled into a round sheet of dough. Roll out the dough into a round shape

6. Place the dough sheet in a tart mold and pinch it, making the bottom thin and poking holes in it with a toothpick. The edges should be higher than the tart mold (this is very important)

7, pour the tart liquid from method 1 into the tart mold, 8 minutes full

8, preheat the oven at 220 degrees Celsius, put it in the middle layer, bake for 25 minutes

The hardest thing to do with egg tarts is to make the tart crust, and by using this method, you'll cut down on a good chunk of the work.

Buy supermarket frozen Sensei Flying Biscuits to do it.

Tart crust: Si Nian India fly cake - the original flavor slightly sweet (a packet of five cakes inside, here to do the six eggs

Tart with two cakes)

Tart liquid: 70 grams of light cream, 70 grams of milk, 15 grams of sugar, 2 egg yolks

No light cream, you can use condensed milk 15 grams of milk to 150 grams to try

The method:

Methods:

Sugar put in milk. p>1, sugar dissolved in milk, add light cream and egg yolks and mix evenly sifted spare (tart liquid)

2, will be two Indian fly pie crust, overlap and soften at room temperature

3, the table sprinkled with a little bit of flour, the pie crust rolled into a square

4, with a rolling pin rolled up at one end, and put in the refrigerator for 10 minutes

5, chilled cut into 12, two folded together, flattened, and rolled into a round sheet of dough. Roll out the dough into a round shape

6. Place the dough sheet in a tart mold and pinch it, making the bottom thin and poking holes in it with a toothpick. The edges should be higher than the tart mold (this is very important)

7: Pour the tart mixture from method 1 into the tart mold, 8 minutes full

8: Preheat the oven to 220 degrees Celsius, put it in the middle layer, and bake for 25 minutes

Here are some tips on how to make the tart mold.