Step 1: Prepare a larger bowl, beat 2 eggs, 40g sugar and 220g (about one bag) milk, mix well with chopsticks and break the eggs as much as possible.

Step 2: Prepare another bowl of the same size, place a sieve with a fine mesh on top of the empty bowl, and slowly pour the egg-milk mixture into this bowl.

PS: Note that this step of the pouring must be full Oh, otherwise the milk and egg mixture is easy to overflow, not only can not play a role in the filter, but also cause waste.

If the impurities filtered out too much that we do not mix enough, you need to pour the milk and eggs together again to continue to mix.

Step 3: Pour the filtered milk and egg mixture directly into the prepared tart crusts, which will fill about 12 tart crusts.

PS: Don't pour the milk and egg mixture into the tarts too slowly, about eight minutes full is enough, if you pour it full, it will be easy to overflow when baking.

Step 4: Preheat the oven to 200 degrees Celsius for both upper and lower heat, and place the tart in the oven at 200 degrees Celsius for 20 minutes