Egg tarts are one of children’s favorite desserts. They are rich in flavor and crispy on the outside and tender on the inside. However, this popular dessert with children can also be made at home.

First we need to prepare the tart crust, milk, eggs, condensed milk, and sugar. Among them, the egg tart crust can be bought ready-made in the supermarket, because it is very troublesome to make your own egg tart crust, so you can buy a ready-made frozen egg tart crust and put it on a clean plate to defrost. You can prepare the egg tart liquid yourself

Secondly, prepare two larger bowls and wipe out the water in the bowls. First break the three eggs and separate the yolks and egg whites of the eggs. We leave Lay the egg yolks and set aside. Then use chopsticks to fully disperse the egg yolk. If there are impurities, we need to patiently pick them out. Take the remaining egg, break the whole egg into the egg yolk bowl just now, and then use chopsticks to fully break up and stir the egg liquid until it is even. Similarly, if there are impurities, they need to be picked out patiently.

Again, turn on the small milk pot, pour the prepared milk into the milk pot and heat it. Use the smallest setting to heat the milk. While starting to heat, add the white sugar to the milk. And stir evenly so that the white sugar can fully dissolve. Wait until the sugar has completely dissolved and then turn off the heat. Let it dry for a while, then squeeze the condensed milk into a small milk pot, and stir with a spoon until the condensed milk is fully dissolved.

Next, slowly pour the dried milk liquid into the egg yolk liquid, pour it in little by little along the edge of the bowl, do not pour it too fast, and then mix evenly. Prepare a sieve and a water-free bowl, and sieve the mixed egg tart liquid once. This will make the egg tart core taste smoother and more tender.

Then, it’s time to preheat the oven. Preheat to 210 degrees for about 10 minutes. Now place the thawed egg tart shell on the baking sheet, then pour the sifted egg tart liquid onto the egg tart shell with a spoon. Be careful not to fill it too full. Eighty percent is enough. Otherwise it will overflow when heated.

Finally, after the oven is preheated, you can put the egg tart pan with egg liquid into the oven and close the lid. Change the temperature to 200 degrees and bake for 25 minutes. You can take the egg tart out and change the direction in the middle. After changing the direction, you can bake it directly in the oven.

In this way, you can make egg tarts that are rich in flavor, crispy on the outside and tender on the inside. Isn’t it very simple?