Egg tart is a particularly crispy and delicious dessert, along with the emergence of a lot of netroots practices, the value of the egg tart has become higher and higher , many people will not only add blueberries in the tart, but also in the tart squeezed on a variety of fruit flavors of the cream, and then decorated with a variety of fruits, the tart and a small tower like a mouthful, a mouthful, a mouthful, a mouthful, a mouthful, a mouthful, a mouthful. Down, fruit, cream, pastry, milk and egg flavor melted into a mouthful of rich layers of texture, a variety of sweet bloom on the tongue, which is definitely the enjoyment of the taste buds.

Home to do the tart, you need a lot of kitchenware

First we have to prepare the tart crust, this time we have to use a round mold, with glutenous flour and flour, which is put into a little bit more butter or lard, plus milk, condensed milk, remember to want to tart crust is more milky, don't put any water and the face, the whole time with milk on it. face, the whole milk can be, the dough kneaded, you can let rise for about fifteen minutes, then, we will make the dough into a dozen sheets of dough, and this dozen sheets of dough folded a few times, and then stacked on top of each other, so that there will be a crispy multilayered effect, eat more crispy, stacked on top of each other, with a round mold tube, press out the tart skin, with the hands of the multilayered egg tart skin Press the layers of tart crust with your hands, put them into a round tinfoil box, and place the tart crust on top.

Home made egg tart liquid, creamy flavor is stronger

Egg tart liquid at home to do very convenient, will be a few eggs into a bowl, pour in milk, squeeze condensed milk, put some sugar, with a manual whisk, a little plus egg beaten, but remember must not be more than beating, see the eggs scattered on it, do not like whipping cake egg, if there is no beating things, we use chopsticks can be, and then we Pour the tart mixture inside the tart crust.

The oven is preheated for ten minutes, then put the tart into the baking dish, upper and lower heat 180? fifteen minutes, if the upper and lower heat 150? that is twenty minutes, we see the tart liquid upward bulging after the skin will also become charred, we take the tart out, we will see that the tart skin back, the tart is the most important thing is to master the fire and baking time, be sure not to be too long, time Too long, the tart will appear honeycomb eyes, so the tart is not tender.