The optimal ratio of egg tart liquid is water:egg tart liquid=2:1.

The egg tart liquid ratio is the key to making a good egg tart. First, we need to prepare 50 grams of eggs, and then beat them with a whisk. At this time, pour 100 ml of pure milk, or fresh milk. Then add 20 grams of condensed milk and 20 ml of animal butter, then add three to five grams of white sugar, and finally add some butter.

Notes on egg tarts

1. When preparing the egg tart liquid, put less eggs, otherwise it will be like egg custard. Generally speaking, 1 egg can make 3 to 4 egg tarts. It is best to add milk and flour and mix thoroughly.

2. When pouring the egg tart liquid into the egg tart shell, do not exceed 80% of the egg tart shell, otherwise it will bulge when heated. Preheat the oven before baking the egg tart.

3. Generally speaking, the appropriate temperature for baking egg tarts is between 150 degrees Celsius and 180 degrees Celsius. Various fruits, dried fruits, etc. can be placed according to personal taste.