Steps:
1. Put the whipped cream, milk, granulated sugar and condensed milk into a small pot in turn, heat it on low heat and stir it continuously until the granulated sugar is completely melted.
2. After the milk is dried for one or two minutes, slowly add the egg yolk and stir evenly while pouring; Then sift in flour and corn starch, mix well and let it cool for later use.
3. Roll out the thousand-layer pastry from the refrigerator, preferably into a rectangular dough sheet with a thickness of 3 mm, then cut off the uneven edge with a knife and roll it out from the long side.
4. Cut the dough roll into pieces about 1 cm thick with a knife, then put it into the egg tart mold and knead it into the shape of the egg tart mold by hand. Put the molded egg tart skin together with the mold in the refrigerator for at least 10 minute.
5. Before baking, pour the egg tart liquid into the tart skin (filled with seven points) and add a few chopped yellow peaches. The oven is preheated to about 220 degrees, and it is best to bake the raw egg tart in the middle and upper layer of the oven for 15-20 minutes to get a delicious finished product.