The best ratio of tart liquid is water: tart liquid = 2:1.

The ratio of tart liquid is the key to make a good tart, first of all, we need to prepare 50 grams of eggs, and then use the whisk to whisk it at this time, pour in 100 milliliters of pure milk, or milk, and then put 20 grams of condensed milk and 20 milliliters of animal cream. Cream, then put three to five grams of sugar, and finally add some butter.

Egg tart notes

1, when making the tart liquid, put less eggs, otherwise it will be like egg custard. Generally speaking, 1 egg can modulate 3 to 4 egg tarts, it is best to add milk and flour to mix well.

2. When pouring tart liquid into the tart crust, do not exceed 80 percent of the tart crust, otherwise it will bulge out as soon as it is heated, and preheat the oven before baking the tarts.

3, in general, the temperature of the baked tart between one hundred and fifty degrees Celsius to one hundred and eighty degrees Celsius is appropriate, according to personal taste can be placed on a variety of fruits, dried fruits and so on.