What to use instead of milk in egg tarts

Most people like to eat egg tarts. In fact, egg tarts are a kind of pie, but its filling is exposed outside, so it is called egg tarts. And it is mainly a Western dessert, but because it is very simple to make, many people choose to make their own egg tarts at home. When making egg tarts, you need to add milk like cakes, but if there is no milk at home, what should you use instead?

Ingredients: 500g whipping cream, 50g condensed milk (optional), 3 eggs, 60g powdered sugar, 5 egg yolks, a little vanilla extract

How to make dairy-free egg tarts

Mix the eggs, powdered sugar, condensed milk and vanilla extract evenly, add whipped cream and mix evenly, and the egg tart liquid is ready. It's simple, right?

Preheat the oven to 220 degrees, take out the egg tart crust in advance to thaw, pour in the egg tart liquid, put it into the oven and bake at 220 degrees on the middle layer for about 25 minutes, and on the lower layer at 150 degrees for 10 minutes. Because some egg tart crusts are not crispy when baked at the bottom, bake the lower layer at low temperature for another 10 minutes so that it will not be soft. . . (Watch your oven to avoid overcooking)

Tips

I didn’t use granulated sugar. In the past, milk and granulated sugar had to be heated and melted. Since I didn’t use milk this time, I used powdered sugar, and the result was very fragrant.

Whole egg no whipped cream egg tart

Materials

200ml milk

45g sugar (adjust as needed)

2 eggs (whole eggs) (about 60g each)

12 egg tart shells

How to make egg tarts without light cream

1. Prepare the egg tart crust and soften it slightly at room temperature. 2. Pour milk into a milk pan and heat over low heat. Add fine sugar and stir slowly with a small spoon to melt it. When there are no sugar particles left, remove from heat and cool to 40 degrees.

At this time, preheat the oven to 190 degrees (my oven is a bit high). 2. Beat the eggs with a manual egg beater. Beating more will make them more delicate. 3. Sieve the beaten egg liquid several times. The finer the egg liquid is, the better the appearance and taste of the egg tarts will be. 4. After the milk has cooled, mix it evenly with the sifted egg liquid. Sift again to make the egg tart liquid fine and free of bubbles.

5. Place the softened egg tart crust into the baking pan and fill it 80% to 90% full with egg tart water.

6. Place in the lower middle layer of the oven, set the upper fire to 190 degrees and the lower fire to 200 degrees, bake for 25-30 minutes. Observe the color in the last few minutes. If it starts to get charred (i.e. spots), it is basically ready to be taken out of the oven!

Eat it while hot, it tastes very good

Tips

1. Each oven temperature is different. Choose the appropriate time and temperature according to the temperament of your own oven. The temperature and time in the recipe are just based on my own oven temperature as a reference. The oven I have is a Changdi CKTF-25G, and the temperature is relatively high.

2. I didn’t make the egg tart crust myself, I bought it.

3. I personally feel that the amount of sugar is just right, and you can increase or decrease it according to your personal preference.