1, the preparation of egg tart crust 9, 3 egg yolks, 1 box of 250 grams of milk, 2 tablespoons of sugar.

2, the egg carton pure milk spare, egg yolks and egg whites separate, egg whites can be used for other purposes.

3, the egg yolks with chopsticks beat evenly, into the milk and sugar mix. Remember to whisk the yolks first, then pour in the milk, so that the yolks will melt in the milk, if you whisk the yolks later, the yolks will float up unevenly.

4, after mixing well, with a small sieve filter, so that the tart liquid will be more delicate. No need to weigh very simple blend, but the flavor and texture is absolutely good.

5, the tart liquid is good, put the tart crust on the baking sheet, the tart liquid with a spoon into the tart crust.

6, eight minutes full can, do not too full, easy to overflow.

7, preheat the oven at 200 degrees for 5 minutes, put the baking tray temperature 210 degrees about 10 minutes baking, the tarts are bulging, the skin has spots can be removed from the oven.