If there is no milk in the egg tarts, you can also use cooked soy milk instead, and the taste is also very good.

First of all, prepare the egg tart shell, cooked soy milk, eggs and other materials, then take out the egg tart shell and put it in the baking pan to warm up, then mix the soy milk and eggs evenly, preheat the oven, and then put Pour the stirred soy milk into the egg tart shell and bake it in the oven.

If you don’t have milk when making egg tarts, you can also use cooked soy milk instead. Plate, return to temperature slightly, prepare soy milk, beat eggs, and wash blueberries.

Then preheat the oven, beat the eggs, pour in the cooked soy milk while stirring, stir evenly and put it into the tart shell, add a few blueberries for decoration, and then put the baking sheet in the oven Bake the second to last layer over high and low heat for about 20 minutes, and the delicious egg tart is completed.

Egg tart making skills:

1. The method of making this tart crust is very delicious, but this method also determines that the toughness of the tart crust is not good and it is particularly crispy, so when rolling it out It's easy to break when it's time. When you put it into the tart shell, some parts of it will be broken. Don't worry at this time. If the broken parts are broken, take another piece and patch them up a little. If you press them, they will be well rejoined and will not be visible at all after they come out of the oven.

2. I used a tart ring. This kind of thing has no bottom, so I laid a non-stick silicone mat in the baking pan in advance, and directly pressed the tart shell on the mat to prevent it from moving. .

3. In fact, you can also pour pudding liquid on the raw tart shell, which is easier; bake the tart shell first, mainly to prevent the liquid from soaking the tart shell seriously.

4. After the pudding liquid is ready, you can filter it to make it smoother.

5. The specific baking time should be adjusted according to the performance of your own oven. Generally, some colors on the surface are better; the pudding liquid will swell more strongly when baking, so don't be nervous, it will naturally appear after it is baked. Will shrink back. It tastes better after being refrigerated.