1, blueberry tart:
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Main ingredient: 20g of blueberries, 10 tart crust
Accessories: evaporated milk, 120g, 3 egg yolks, 40g of sugar
Practice: Prepare the eggs and fresh milk, sugar standby, sugar to add to the fresh milk heating and stirring, cool the milk to add the yolks and stirring, with a strainer filter so that the egg will be more delicate, egg tart crust Standby, pour the tempered egg mixture into the tart crust 8 minutes full, blueberries standby, preheat the oven. Preheat the oven to 200 degrees Celsius, bake for about 20 minutes, cool the tart for 3 minutes. Add blueberry sauce can be.
2, apple tart:
Main ingredient: tart crust 12
Accessories: 110g of light cream, 80g of milk, 60g of granulated sugar, 7g of custard, 8g of condensed milk, 8g of low gluten flour, 2 egg yolks, apples, moderate
Practice: Remove tart crusts from the refrigerator ahead of time, and wait until they are soft enough to repair! work, pour light cream in an empty bowl, pour milk, add granulated sugar, add custard, add condensed milk, situate the bowl in a saucepan, turn on the heat, and stir the liquid until all the granulated sugar is melted; take it out and set it aside to cool and stand by, separate the egg whites from the yolks, remove the yolks and stand by, and wait for the liquid to cool down, add the low-gluten flour, pour in the stirred yolks and stir the liquid, sieve the liquid, that is, the tart water, and the liquid can be used to make the tart water, and then add the milk. Wash the apple, peel it, and then cut it into diced apples, fill each tart skin with a few pieces of diced apples, and then pour in the tart water to 6-7 minutes full can be arranged into a baking dish, into the preheated oven baking.
3, date tart:
Main ingredient: 12 tart skins, 7g of low gluten flour
Accessories: dates, 110g of light cream, 8g of milk powder, 72g of lukewarm water, 2 egg yolks, 7g of condensed milk, 5g of custard, 40g of sugar
Practice: Remove the tart skins from the refrigerator ahead of time, and wait for them to soften to do some repair work. repair work, ready to red dates, clean and drain the water, the dates will be pitted, and cut into small grains, in a bowl, pour light cream, add sugar, add milk powder, pour warm water, add custard powder, add condensed milk, the bowl sits in a pot, low heat, while heating and stirring, until all the sugar melted; will be taken out of the bowl, and put aside to cool down and standby, portioning of the egg whites and yolks, take the yolks and standby, to be in the bowl of liquid cooling, add yolks and standby, to be in the bowl of liquid cooling, add yolks and yolks and standby, to be in the bowl of liquid cooling, add yolks and standby. After the liquid in the bowl is cooled, add the egg yolks, add the low gluten flour, and mix the liquid evenly, sieve the liquid, that is, into the tart water, in the bottom of each tart crust into the appropriate amount of red dates, and then pour the tart water to 6-7 minutes full can be; and transfer to the baking tray; baking tray into the preheated oven baking.
4, mango egg tart:
Main ingredient: 1 mango, 4 tart skins, 1 egg yolk, 80ml of milk
Accessories: moderate amount of sugar, condensed milk, flour
Practice: Mango peeled and cut into pieces, the milk poured into a bowl, add a moderate amount of condensed milk, add the appropriate amount of sugar, while cooking and stirring until the sugar is dissolved, until the milk is cool to room temperature, pour into the egg yolk liquid, pour the appropriate amount of flour and stir until no particles is the tart water, tart skin into the diced mango, pour the tart water. Preheated oven in the middle layer, upper and lower heat, 210 degrees, 20 minutes or so, appear charred spots on it.
5, cherry tart:
Main ingredients: 350g of fresh cherries, 60g of granulated sugar, 75g of water, 8 tart skins
Accessories: 5ml of lemon juice, 1g of salt, 10g of corn starch
Practice: fresh cherries washed and cored, cored cherries into a pot, add sugar and water, a small pot to heat, cook and stir to dissolve the sugar. Stir to make the sugar dissolve, boil, turn the heat down and cook for another minute, cooked cherries filtered, cherry sugar water standby, weigh the filtered cherry sugar water, cherry sugar water needs 200 grams. If not enough, then add water to 200 grams, 200 grams of cherry sugar water and then poured into the pot standby, corn starch with 25 grams of water stirred into water starch, small pot of cherry sugar water boiled, pour the water starch and stir, cook to a thick transparent state off the heat, boiled cherries water poured back to the cherries, sugar water and cherries, stir well, add salt and lemon juice and stir well, the cherry fruit filling is done, the cherry fruit filling cooled, the cherry fruit filling, the cherry fruit filling, the cherry fruit filling, the cherry fruit filling, the cherry fruit filling. Baking pan into the tart crust, each inside the cherry fruit filling 7 minutes full, oven 220 ° bake about 20 minutes can be.
6, fly cake tart:
Main ingredient: sweet fly cake 2
Auxiliary ingredients: 1 egg, 1 egg yolk, 100ml of light cream, 70ml of milk, 40g of sugar, 10g of low-flour
Practice: overlap the two fly cake, rolled up from one side, rolled up into a tube, a rolled up tube can be cut into twelve equal parts, two small pieces folded together, the bottom dip some flour, put in the mold. The following dip some flour, put in the mold flattened, into the tart mold pinch, the bottom should be thinner, the edge should be higher than the tart mold, do a good job of the tart crust in the refrigerator for 20 minutes to stand by, will be measured out of the light cream and milk, add sugar, low heat will be the sugar cooked, slightly cooled when added to the egg whisked evenly, will be sifted tart water poured into the tart crust, the preheated oven at 220 degrees, the lower and upper middle layers, upper and lower heat for 20 minutes, 20 minutes after putting the After 20 minutes, put it in the middle layer for 5 minutes to color, and then take it out of the oven.
7, the original egg tart:
Main ingredients: 100g eggs, 200ml milk, low gluten flour 10g, tart skin 7
Auxiliary ingredients: sugar 10g, condensed milk 10g
Practice: ten minutes in advance of the tart skin defrosted ready milk, Nestle's condensed milk, two eggs on the first milk sugar condensed milk poured into a small saucepan. Put the sugar slightly heated to promote the melting of sugar, only egg yolks, you can use the egg white separator, stir the egg whites, to be just heated after cooling, add the egg yolks and flour, stir well, pour into the defrosted tart crust, put into the oven to start baking, I use the baking, fifteen minutes or so can be.
8, Portuguese egg tart:
Main ingredient: 90ml milk, 1 whole egg, 2 egg yolks, 9 egg tart skins
Auxiliary ingredients: sugar 40g, light cream 130ml
Practice: Prepare all the ingredients, add sugar to the milk in a small fire until the sugar slowly dissolves, cool, pour 130ml of light cream, and take a separate container will be two egg yolks a whole egg beaten, will stir the egg mixture evenly poured into the milk, cream mixture, the tart water through a sieve filter to remove impurities, the tart water into the tart crust, pay attention to not too full, about 2/3 on it, the oven preheated at 200 ° C for 10 minutes, bake for 20-25 minutes until the surface of the charred spots can appear.
9, strawberry tart:
Main ingredient: 11 tart skins, 150ml of light cream, 80ml of milk
Accessories: 3 strawberries, 8g of condensed milk, 10g of low gluten flour, 30g of sugar, 2 egg yolks
Practice: Prepare the ingredients, wash the strawberries and cut them into small pieces, pour the light cream into a large pot, add milk, add sugar in a separate bowl. condensed milk, add sugar heated over water until dissolved, let cool and add egg yolks beat well, sift the flour and beat well, filter the tart liquid, put the strawberries into the tart crust, pour the tart liquid 8 minutes full, 210 degrees preheated oven, upper and lower heat, lower middle layer 25 minutes, baked, take out, put into a little warm on the edible.
10, purple potato tart:
Main ingredient: 50g purple potatoes, tart skin 12.
Accessories: sugar 40g, milk 90g, light cream 130g, 1 egg, 2 egg yolks
Practice: prepare all the ingredients, first milk and sugar stirred well, then into the light cream, egg beaten spare, all the ingredients mixed together and stirred well, filtered and standby, the purple potatoes cut into small pieces and steam standby, all the ingredients are ready, the children will be the purple potatoes into the Tart skin, all put well, then put the tart liquid in, the oven 200 ° C preheating 10 minutes, the first lower tube heating 10-15 minutes, and then up and down at the same time baking 10 minutes can be.