Crispy skin, tender meat, and caramel tart


Crispy skin, tender meat, and caramel tart

This egg tart is better than those sold outside! The caramel spots on the surface are attractive. The egg liquid melts on the tip of the tongue with a rich milky aroma, sweet and smooth, and the caramel aroma is the finishing touch. One bite will bring you the joy of "crispy outside, tender inside + caramel aroma and sweetness"!

Ingredients

Steps

  1. Find a clean bowl, pour milk into it and add sugar (25 - 30 grams) according to your taste, and stir evenly with a blender.
    Find a clean bowl, pour milk into it and add sugar (25 - 30 grams) according to your taste, and stir evenly with a blender.
  2. Add egg yolk and mix well: Separate the egg white and yolk, put the egg yolk into the milk and sugar solution bowl, and then use a whisk to mix well.
    Add egg yolk and mix well: Separate the egg white and yolk, put the egg yolk into the milk and sugar solution bowl, and then use a whisk to mix well. Add egg yolk and mix well: Separate the egg white and yolk, put the egg yolk into the milk and sugar solution bowl, and then use a whisk to mix well.
  3. Add whipped cream: Pour whipped cream into a bowl and continue to stir evenly with a whisk.
    Add whipped cream: Pour whipped cream into a bowl and continue to stir evenly with a whisk.
  4. Pour the stirred egg tart liquid into the sieve, press and divert it with a spoon, and let the liquid filter through the sieve to the container below. After the first filtration, pour the egg tart liquid in the container back into the sieve for the second filtration.
    Pour the stirred egg tart liquid into the sieve, press and divert it with a spoon, and let the liquid filter through the sieve to the container below. After the first filtration, pour the egg tart liquid in the container back into the sieve for the second filtration.
  5. Pour the egg tart liquid into the tart crust. The recipe is for 6 tarts, but the "carnivore" stays away from the puff pastry crust. I specially divided a portion of the egg tart liquid to bake it into pudding - there is no other way, who told me to serve this person who only recognizes "pure sweet and tender" ~
    Pour the egg tart liquid into the tart crust. The recipe is for 6 tarts, but the
  6. Put the tart crust filled with egg tart liquid into the preheated oven. According to the temper of my own oven, I bake it at 180 degrees and on the middle layer for 15 minutes.
    Put the tart crust filled with egg tart liquid into the preheated oven. According to the temper of my own oven, I bake it at 180 degrees and on the middle layer for 15 minutes.
  7. Don't eat hot egg tarts in a hurry~
    Don't eat hot egg tarts in a hurry~ Don't eat hot egg tarts in a hurry~
Languages
Knusprige Haut, zartes Fleisch und Karamelltarte - Deutsch (German) version
Crispy skin, tender meat, and caramel tart - English version
Piel crujiente, carne tierna y tarta de caramelo - Española (Spanish) version
Peau croustillante, viande tendre et tarte au caramel - Français (French) version
Kulit renyah, daging empuk, dan kue tart karamel - Bahasa Indonesia (Indonesian) version
pelle croccante, carne tenera e crostata al caramello - Italiana (Italian) version
パリパリの皮、柔らかい肉、キャラメルタルト - 日本語 (Japanese) version
바삭한 껍질, 부드러운 고기, 카라멜 타르트 - 한국인 (Korean) version
หนังกรอบ เนื้อนุ่ม และทาร์ตคาราเมล - แบบไทย (Thai) version
皮脆肉嫩奶香焦糖蛋塔 - 香港繁體中文 (Traditional Chinese - Hong Kong) version