Main Ingredients:
Pastry: as needed; Eggs: as needed; Condensed Milk: as needed; Cornstarch: as needed; Milk: as needed; Sweet Cream: as needed.
Flavor: Creamy; Technique: Baking; Time: One hour; Difficulty: Moderate.
Detailed Steps to Make Crispy Egg Tart
Wrap the pastry.
Take out two pieces (individually frozen).
Sprinkle some flour on a board, overlap the two pastry pieces, roll them into a rectangular shape (the pastry has a creamy flavor and is sticky).
Roll up from the long side, refrigerate for 30 minutes to relax.
Start making the egg tart filling. The milk is 60g, I made a mistake, this amount is enough for six tarts, if using light cream, use 60g plus 15g sugar.
Mix milk, cream, and sugar.
Add beaten eggs and mix well.
Sift in the flour.
Stir well and set aside.
Divide the rested pastry into 12 equal parts.
Overlap two pieces.
Roll into a round shape, press the bottom thin with your hands.
The tart shell must be higher than the tart mold.
Pour in the filling, about 7/8 full.
Preheat the oven to 200 degrees, bake for about 20 minutes.
The tart shell has shrunk, so the shell should be high, and the filling should not be too full.
Delicious crispy egg tarts are ready.
Golden crust, golden filling, looks appetizing.
