Mini Egg Tart (Whole Egg Version)

You don't need to thaw the tart shells in advance; just take them out when you're ready to make them and place them on a baking tray. I used small (mini) tart shells, which the recipe makes 10 of, while regular-sized tart shells would make 6.

Put an egg, condensed milk, light cream, and milk into a large bowl. The egg can be replaced with two egg yolks, and the condensed milk can be replaced with an equal amount of white sugar.

Use a whisk to mix thoroughly. My son helped, so the egg tarts turned out especially delicious.

Strain the well-mixed egg tart liquid twice, then pour it into the tart shells, filling them nine-tenths full.

The oven needs to be preheated in advance. Preheat the oven when you are about to start cooking, set it to 200°C with both upper and lower heat, place in the middle layer, and bake for 17 minutes. If the egg tart is of normal size, bake for 20 minutes.

When brown spots appear on the surface of the egg tart, a strong custard aroma wafts out, and the egg tart filling and crust no longer jiggle under high heat, it proves that it is baked and ready to be taken out of the oven.

You can tell just by holding it in your hand, this egg tart is really small, one bite each. The custard in the middle is tender and smooth, super delicious. The recipe is low in sweetness, not overly sweet~