Yellow peach egg tart ingredients and cooking steps

Do you know how to make yellow peach egg tart? You can make it at home after I tell you below.

Ingredients for yellow peach tart

Tower water: 100~110 grams of light cream, 24~30 grams of sugar, one egg yolk, one whole egg, 51 grams of custard cream, a little vanilla oil (I think it’s about this ratio! I forgot), one yellow peach, and a little rum.

How to make yellow peach tart

Mix 80ML whole milk and 80ML whipping cream, 30g fine sugar, 10g custard powder, 3 egg yolks, 150g yellow peach diced. Mix the evaporated milk and whipping cream, add sugar, stir evenly, cook on low heat until the sugar is completely dissolved, remove from heat when it is about to boil and let it cool slightly, add the beaten egg yolk, stir evenly, sift in 10g custard powder, stir evenly, filter the prepared tart water with a sieve and pour it into the tart crust, half full, then add the yellow peach pulp, preheat the oven, turn on the fire to 190 degrees, place it in the middle and lower layer of the oven, and bake for 18-20 minutes.

Tips for making yellow peach egg tarts

1. It is best to use margarine, as butter melts easily and collapses.

2. Relax the dough in the refrigerator throughout the process to prevent the dough from leaking oil.

3. Before rolling out the dough, beat it first to ensure that the butter is evenly distributed.

4. Roll and press lightly, and do not use excessive force to break the leather.

5. When pinching the tart crust, the outside should be a little larger than the mold, because the tart crust will shrink when baked.