Egg tart is one of the desserts, hidden very delicious, but also by everyone's favorite, in the making of egg tarts generally need to prepare milk, condensed milk, light cream, flour, butter, eggs, sugar and so on. Before making tarts, you first need to make tart crust, mix flour, butter and water together to form a dough, knead the dough until the surface is smooth, wrap it with plastic wrap and let it rise for about 20 minutes. Roll out the loosened dough into a rectangle, place the vegetable butter on the surface and fold it over to enclose the butter.

Use a long stick to roll out the dough sheet, fold it four times and then wrap it tightly in plastic wrap, then roll up the dough sheet from the longer side, wrap the rolled dough sheet in plastic wrap and place it in the refrigerator to chill. Cut the rolls into one-centimeter pieces with a knife, dip them in flour, and place them, flour side up, in the tart molds. After making the tart crust, mix the light cream with the milk, add the condensed milk and sugar, and let the sugar dissolve under heat. When the solution has cooled, add the egg yolks and the flour.

Whisk together the tart water and fill the tart shell with it, not too full. Bake the tart in the oven at 230°C for about 25 minutes. In the process of making the tart, after the tart crust is ready, you need to wait for 20 minutes before adding the tart water for baking. If you don't prepare the tart crust well enough during the baking process, there is a good chance that it will shrink back and allow the tart water to overflow, which will make the tart production unsuccessful and frustrating for people.

When making tart water, heat the light cream and milk, in order to make the sugar can be completely dissolved, if the material used is powdered sugar can not be heated, directly will be the tart water mix evenly. In the process of making tarts, people may not be able to grasp the exact amount of ingredients, but under constant exercise, people will be able to grasp it properly. In the pinch tart skin, people pinch the process to make the bottom of the tart skin thin, otherwise it will make the texture more wet, affecting the delicious food.