Materials: egg tart crust 10, 125 grams of light cream, 125 grams of milk, 40 grams of sugar, egg yolks 4

Practice: 1, the milk, cream and sugar poured into a small saucepan, heated over low heat, while heating and stirring constantly, stirring to fully incorporate, and then turn off the heat and completely cooled;

2, the egg white separation of the eggs, only the yolks of the egg yolks whisked;

3, the egg yolks pour into the cooler mix, just whisk it. Only use the yolks, the yolks stirred;

3, the yolks liquid into the cooled milk, stirring evenly, do not need to whip Oh, mixed liquid sieve, at least twice, sieve is in order to make the finished product more lubricated texture;

4, the frozen tart crust, take out the first defrosted tart skin on a baking sheet, this time the oven to the top and bottom of the heat temperature of 210 preheating for about 5 minutes;

5, pour the made tart liquid, 8 minutes full can be, because the tart in the baking process will expand. Put into the middle layer of the oven, 220 ° up and down about 20 ~ 25 minutes or so, according to their own oven temperament to determine the time, it is recommended that the last 3 minutes in front of the oven, pay attention to the coloring situation, tart edges are yellow can be, like the black spot effect on the baking for 1 minute, or move the baking sheet to the upper layer of color.

Sweet and tender tart has been out of the oven ~ baked tart will appear on the top of the charred spots, so that the baked tart outside of the crispy, crunchy and tasty, the flavor is very delicious, eat while hot is the most delicious. Now you can bake a plate when you are not doing anything, give the children at home as a snack, so you do not have to go outside to buy, and the flavor is very good.