Egg tart crust 10 + 200 ml of pure milk + 5 eggs + sugar + light cream; Steps: 1, tray on greaseproof paper will be put in order, let it thaw naturally. 2, the next modulation of the tart liquid, 200 ml of pure milk, eggs, 5 eggs, sugar, you can also add the appropriate amount of light cream. 3, the milk is poured into a pot and add sugar to slowly heat until the sugar is completely melted, turn off the heat. 4, the eggs with a separator to separate the yolks and whites with a hand mixer beat well. 5, first the yolks and whites of eggs with a hand mixer. Melt on the fire, pay attention to not let the milk boil. 4, the eggs with an egg splitter to separate the yolks and whites, with a hand mixer in order to beat well. 5, the first egg yolks into the warm milk and stir, and then the egg whites in turn into the stir, and then filtered through a strainer three times or more, do not have bubbles until the tart liquid is ready, the amount of roughly 18 tarts can be done. 6, the oven is on the upper and lower heat 200 degrees, circulating wind function on preheating 10 The preheating function is turned on for 10 minutes, preheating the oven at the same time the tart liquid will be loaded into the tart crust in order to set up, nine full. 7, will be loaded with tart baking tray into the middle of the oven position, temperature 200, time 25 minutes. 8, tart on the freshly baked it!