Ingredients ?

Whole egg (on the large side) one about 60g

250ml milk half carton

Powdered sugar 40g

Tart crust (ready-made) 6 pcs

How to make Whole Egg Tart without Light Cream ?

1. Take out the tart crust one hour in advance and defrost it until it becomes soft.

2. Beat the eggs with an egg whisk for a few minutes to make the egg mixture creamy and even.

3. Melt the milk with the powdered sugar. If it is granulated sugar, heat the mixture and stir until the sugar melts, then cool to room temperature.

4. Mix 2 and 3, and sift several times to get rid of the foam, so that the tart will be smooth and without holes.

5. Sieve before the oven 220 degrees preheated 10 minutes, tart water 8 minutes full, 6 tart crust just right, into the oven 220 degrees for 18 minutes, just right, sells superb, the skin is also crisp, sweet flavor just right.

The two oval-shaped ones are bought from Tart King, and are used for comparison.

6. Because it is for the baby to eat, the rest of the milk are used, sugar and reduced 10g, the egg is still a, at first 8 minutes is 220 degrees, found that the periphery is a little bit of charcoal, adjusted to 170 degrees for 10 minutes, five silicone mold.

Tips

Eggs must be more beat, beat well, the mixture should be sifted many times, so that the surface of the baked smooth.