The method for making egg tarts without sweetened cream cheese

Those who enjoy egg tarts without added cream can actually make their own at home.Plain and simple, the method is very straightforward.Non-dairy cream-based egg tart Ingredients:

Main ingredients:Pastry cases (for 12) Introduction:

Egg tart filling:

Eggs (2 whole) Yolks (2 pieces)Milk (200 grams) Sugar (25 grams)Condensed milk (two spoons) Instructions for making non-dairy cream egg tarts:1. Pour the milk into a clean bowl and add sugar. 2. Put the milk bowl in a large basin of warm water, heat while stirring until the sugar dissolves.3. Take the pastry cases out of the refrigerator to thaw (thaw earlier when it's cold). 4. Crack the eggs into a bowl and beat well to make egg liquid.

5. Strain the beaten egg mixture through a sieve.

6. Once cooled, mix in two tablespoons of condensed milk (use a regular spoon; extra is fine).

7. Mix the cooled milk with the strained egg mixture.

8. This is the prepared tart liquid.9. Strain the tart liquid one more time (mainly to remove bubbles). 10. Carefully pour the strained tart liquid into the pastry cases, filling them about 80% full.

Oven:

Preheat oven to 220°C for both upper and lower heating elements, bake for 30 minutes (the pastry case should start turning golden brown). Adjust according to your oven; some ovens may only need 15 minutes.

12. My oven heats unevenly, so the ones in the middle are slightly more golden.

13. Finished product images:

14. Slice open and you'll see a crispy exterior with a tender interior.

Tips:

1. A carton of pure milk contains 250 milliliters, today I used only 200 grams for the tart liquid as it was enough to fill 12 tarts in one baking session; if you can fit more on one baking tray, a whole carton would work.

11.2. Oven performance varies, so use these times and temperatures as a reference. Adjust according to your oven model; mine is a Midea 32-liter oven. Top and bottom pans baked at 220℃ for 30 minutes (the tart shell should start turning a golden brown, adjust according to your oven's temperature as mine is slower; some ovens can bake egg tarts in just 15 minutes).

12. My oven heats unevenly, the ones closer to the inside are slightly toasted.

13. Finished product photo

14. Cut open to reveal a crispy exterior and tender interior.

1Tips:

1. A full carton of whole milk is 250 milliliters; today I only used 200 milliliters because it fills up the egg tart liquid, so this amount is enough for 12 egg tarts, filling one baking tray completely; if you can bake more at once, a full carton can be used.

2. Every oven is different, time and temperature are (for reference only), adjust based on your specific oven; my oven is Midea 32 liters.