Yellow Peach Egg Tart

Overview

The combination of crispy outer shell, creamy and tender filling, and fruity yellow peach is so delicious that you can't stop eating it.

Defrost the powder cake in advance, stack 2 cakes together, and sprinkle dry powder to prevent sticking.
Use a rolling pin to roll the dough thinly into a square shape.
Roll up from bottom to top to form a square dough roll, and pinch the edge tightly.
Divide the roll into 12 equal portions.
Stack 2 dough rolls on top of each other, cut side up.
Flatten the dough roll and roll it into a round sheet to become the egg tart crust.
Sprinkle an appropriate amount of flour on the egg tart mold to prevent sticking, and take anti-sticking measures.
Place the tart shell into the tart mold and push the tart shell up from the bottom so that the tart shell is slightly higher than the mold. Relax for 10 minutes.
Beat the egg yolks, add sugar, milk, light cream, and cornstarch and mix evenly to form an egg tart liquid.
Sieve the egg tart liquid and filter out small particles.
Take appropriate amount of yellow peach in sugar water and cut into small cubes.
Add the egg tart liquid into the mold until it is 80% full, and add diced yellow peach. Preheat the oven to 220 degrees, place the baking pan on the middle layer, and bake for about 20 minutes with upper and lower heat. Move the baking tray to the upper layer and let it brown for 3-5 minutes.

$Yellow Peach Egg Tart step 12$
Baked egg tarts. Remove from mold while still hot.
Finished product picture.