Portuguese Egg Tart (Whole Egg Version)

First, take 12 egg tart shells out of the refrigerator and place them on the baking tray to thaw.

Stir the sugar and milk with a manual whisk until dissolved, then add two whole eggs and mix evenly; then add the light cream and mix evenly.

Then use a sieve to filter the prepared custard two to three times to make it smoother. Pour the filtered custard into the tart shells, filling them about 80-90% full. Then place them in a preheated oven at 200°C with both upper and lower heat, and bake on the middle rack for 25 minutes (depending on your own oven, monitor the changes in the tarts). If you prefer a more golden color, you can extend the baking time slightly!

Freshly baked.

Let it cool slightly, and packaging it to share with friends and family is also nice!