STEP 1/13
Prepare the egg tart pie according to the weight of the ingredients
STEP 2/13
Add butter and sugar and mix
STEP 3/13
Put the flour down with an upset stomach
STEP 4/13
Add egg yolk and salt
STEP 5/13
Refrigerate the finished dough for a while
STEP 6/13
It's time to make egg tart filling
Combine egg yolk + sugar + vanilla extract in bowl
STEP 7/13
Use fresh cream and milk after boiling once, and turn off the heat if you want the fresh part to be bubbly
Boiled whipped cream + milk should be cooled down
STEP 8/13
Mix cooled whipped cream + milk in 2-3 times with egg yolk
STEP 9/13
Add the batter to the tart mold
STEP 10/13
Use a fork to make a hole on the bottom so that it doesn't swell
STEP 11/13
Pour in the egg filling
STEP 12/13
I cooked it at 180 degrees for 25 to 30 minutes
STEP 13/13
Allow to cool for 10 to 15 minutes, then remove from tartrel
Refrigerate and taste it
It's better to keep it refrigerated than freshly baked egg tarts
Store mode baking ingredients at room temperature 1 hour before starting
With the weight I told you, there are two big-size tarts ~