Egg tart crust 10 + 200ml of pure milk + eggs 5 + sugar in moderation + light cream in moderation;

Steps:

1, tray laid on greaseproof paper will be the tart crust in order to put a good, thawed first.

2, the next modulation of the tart liquid, 200ml of pure milk, 5 eggs, fine sugar, or add the right amount of light cream.

3. Pour the milk into the pot and add sugar and heat slowly until the sugar is completely melted, then turn off the heat, remember not to let the milk boil.

4. Separate the yolks and whites of the eggs with an egg splitter and beat them with a hand mixer.

5, first pour the yolk liquid into the warm milk and stir, then pour the egg white liquid in turn and stir, and then filtered with a strainer more than three times, do not have air bubbles until the egg tart liquid is ready, the amount of roughly 17-19 tarts can be done.

6, the oven on the upper and lower heating 190-200 degrees, circulating wind function on the pre-9-10 minutes to see the color of the product, preheating the oven at the same time the tart liquid will be loaded in order to set up the tart crust, nine points full.

7, will be loaded with tart baking tray into the middle of the oven position, temperature 200, time 25 minutes.

8, the tart will be freshly baked!

The texture is good