The original embryonic form of egg tart is actually "pie", which is a story about egg tart: in medieval Europe, the poor simply and rudely wrapped the leftovers in dough to fill their stomachs, then baked them in the oven and named them "pie".

Then, in order to change this kind of pie and make the nobles like it, the chefs began to tamper with it, peeling off the top layer of skin, exposing the stuffing in the stuffed pie and decorating it with various ingredients, so this was the birth of "Tart".

How difficult is it to copy a Portuguese egg tart at home? Really beyond your imagination, as long as you do two steps, egg tart liquid mixing, oven baking.

Portugal egg tart everyone loves ingredients: egg tart skin.

Egg tart liquid 65g whipped cream 100g pure milk 25g white sugar and four egg yolks (the above materials can make nine egg tarts).

Steps: prepare the egg tart skin, if put in the freezer, take it out and thaw it at room temperature;

Mix the egg tart liquid materials together and stir with a hand-held egg beater; It is best to put the egg tart liquid into a vessel filled with boiling water;

Sieve the beaten egg liquid and pour it into the egg tart skin, the capacity is preferably 90%.

The tartar liquid of four egg yolks can be just about 9 to 10;

When the egg tart liquid is poured into the egg tart skin, it must be sieved to make the egg tart more smooth and tender; 、

Put the egg tart filled with egg liquid into the oven, with two layers of firepower, and the temperature depends on the firepower of each oven;

I used 190 degree fire and baked it for about 15-20 minutes. Be sure to take a look halfway to avoid burning.

It took me about 18 minutes to take them out.

You can also make it with whole egg liquid, but the taste will be a little worse than egg yolk;

Others added low-gluten powder to the egg tart liquid, which I ignored in this recipe;