Egg tart practice:
1. Pour the light cream and milk into a bowl, add 20g of granulated sugar and 5g of condensed milk, heat and stir until the sugar is dissolved.
2. Once the sugar is completely dissolved, cool until not too hot and add the separated egg yolks.
3. Add the sifted low gluten flour, otherwise there will be a lot of small dough when mixing later, which is hard to mix.
4. Stir the tart mixture well and it is done. This time, it is the amount of 6 tarts.
5. Use a spoon to pour the tart liquid into the tart crusts for seven minutes to fill them. Otherwise the liquid will expand beyond the height of the tart crust when baking, as shown.
6. Bake in the middle of the oven at 220 degrees for 25 minutes. In the last few minutes, it is best to observe the condition and color of the pastry. It is good to have caramel color.
Extended Data
1. The tart crust should be taken out of the refrigerator in advance and left at room temperature for more than 20 minutes.
2. The exact time of baking should be adjusted according to the performance of your oven. Generally some color on the surface is better; the pudding mixture will swell more when baking, and will naturally shrink back after baking.