Strawberry Tart (cao mei dan ta )

Strawberry Tart

Introduction:

"Spring is the peak season for strawberries, and all kinds of strawberries are competing for market. Our market alone has spring strawberry, Cream Strawberry, sweet cat strawberry, little bee strawberry and other varieties. There are so many varieties. This season is strawberry harvest season, the taste is also very rich, full, no sense of green and astringent. I buy more or less every day. It's not enough. "Ha ha"

Production steps:

Step 1: prepare pure milk.

Step 2: prepare the tarts.

Step 3: prepare spring strawberry.

Step 4: wash the strawberries, remove the pedicels and cut them into small pieces.

Step 5: add white granulated sugar into milk, heat it to dissolve, and then turn off the heat to cool.

Step 6: put the yolk and white into the bowl.

Step 7: mix three egg yolks and one egg white.

Step 8: slowly pour the egg mixture into the milk.

Step 9: mix well.

Step 10: take out the egg tart skin from the refrigerator half an hour in advance for thawing.

Step 11: preheat the oven 150 degrees. Then put the egg tart skin into the baking pan and bake in the oven until crisp.

Step 12: take out the crust of the egg tart.

Step 13: pour the water into the skin one by one and fill it with 7-8 points.

Step 14: then add the diced strawberries one by one.

Step 15: put it in the middle layer of oven again and bake for about 15 minutes.

Step 16: bake until the tarts are congealed or burnt.

Materials required:

Egg tart skin: 15

Milk: 240 ml

Yolks: 3

Egg white: 1

White granulated sugar: right amount

Strawberry: moderate

Note: 1, the egg tart skin into the oven to bake until crisp, can effectively prevent the tarts skin into the tarts water caused by the bottom of the egg tart wet stick not crisp situation. 2. The temperature of each oven is different, please refer to the temperature of your own oven.

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: Fruity

Chinese PinYin : Cao Mei Dan Ta