Tender Egg Tart

Ingredients ?

Light cream 40g

Milk 50g

Egg yolk 1pc

Sugar 8g

Condensed milk 2g

Egg tart crust 4pcs, kfc equivalent

Methods for making tender egg tart ?

Remove the tart crusts and thaw at room temperature.

Mix light cream, milk, sugar, condensed milk and heat over water until sugar is melted.

After cooling, add the beaten egg yolks. Mix well, don't over mix or the baked tart will have holes.

Strain the tart mixture through a sieve and let it stand for 30 minutes. This step is very important, filtering is to remove the mixed egg white, unmelted egg yolks, and floating foam on the surface of the tart mixture, so that the tart mixture won't be easy to bake out the honeycomb layer after resting.

Preheat the oven to 200 degrees

Pour the tart liquid into the tart crust 8 minutes full, and bake in the middle of the oven on upper and lower heat for 20 minutes.

My oven's top heat was too high, and every time the tart appeared to have caramelized flecks, the tart crust underneath was still uncooked. So I took a way to lower the top heat, as shown in the picture (I didn't take a picture, I used the picture of the cake I baked before), put tinfoil on the baking net and put it on the top layer to insulate the temperature. Just pull off the tinfoil for color in the last 5 minutes.

You can look at the inside, it is indeed very tender, no hollow oh ~

Tips

Strain the tart liquid with a sieve and leave it for a period of time is necessary