Ingredients?

2 or 3 eggs (2 are more tender)

50 grams of milk

100 grams of whipping cream< /p>

25 grams of fine sugar

or 25 grams of powdered sugar

How to make super tender whole egg tarts?

Put the eggs (sometimes Like to pour out a little bit of egg white) and white sugar and beat well.

As for eggs, I recommend free-range eggs, which will be bright and yellow in color when baked. I use free-range eggs, each weighing less than 50g, and the egg liquid is about 40g.

If you use white sugar, the amount of sugar in the formula will be a little sweeter. If you don’t like sweets, you may need to reduce it by about 5g. Powdered sugar will be less sweet than white sugar, so increase or decrease it as appropriate.

Mix the milk, light cream and egg liquid evenly (if you have obsessive-compulsive disorder, you can choose to sift it once. I will be too lazy to sift it later and there will be no difference in taste).

The whipping cream is just what you get from Carrefour, except for the president... The milk was bought blindly by my dad... I don’t know if there will be any difference between different brands.

After the mixing is completed, preheat the oven to 220 degrees, prepare the tart shell, and evenly distribute the tart water into the tart shell, making it nine percent full (too full will overflow during baking, and too little will not look good) .

Oven at 220 degrees for 18-20 minutes.

My oven is a Petrus oven. I haven’t measured the temperature but it feels relatively accurate. Every oven has different temperaments, so be sure to adjust the temperature and time according to your own oven.

Please be sure to stay by the oven for the last few minutes to prevent baking failure due to the oven temperature being too high or too low. Observe the coloring until the video effect appears, then take it out and stop baking. Do not bake for too long.

The final product looks like the cover picture.

This is the internal structure after it is cold. There will be no holes or the like.