The method of egg tart is as follows:

1. Honey bean egg tart: prepare the flying cake skin. Boil whipped cream, milk and sugar together, just let the saccharification boil. After cooling, add 4 eggs and 2 grams of low flour, gently mix and sift. Mix honey with red beans. After thawing, two original flying cake skins are overlapped and put together, divided into six uniform small doses, rolled into a circle about the size of the tart mold, placed in the mold, and pinched thinner in the middle. Spread the honey beans at the bottom of the tart, pour the tart water into seven minutes, and fire the lower layer at 2 degrees for about 25 minutes until spots appear on the surface. Let it cool after it comes out of the oven.

2. Blueberry tart: Prepare the required ingredients and weigh them. Pour the whipped cream into a container, add sugar and stir well, then add fresh milk and stir well. Separate the egg from the yellow, leaving the yolk. Stir the yolk evenly and pour it in. Filter the low-gluten flour into a bowl with a sieve, mix thoroughly and evenly, and then filter it repeatedly for 3 times. Put the washed blueberry fruits into the egg tart skin and put them into the baking tray. Pour the stirred egg tart liquid one by one, preheat at 18 degrees for 1 minutes, and put the baking tray into the middle layer to bake at 18 degrees for 2 minutes.

3. Portuguese egg tart: Boil the fresh milk, milk, boiled milk and sugar with low fire, and it will be hot, without boiling. After cooling, add the broken egg yolk and mix well. Melaleuca skin is molded by round molding, and the egg liquid is added to 9 minutes. Preheat the oven at 2 degrees for 5 minutes and bake it for 25 to 3 minutes.