Egg Tart
serves
50
mins
Ingredients:
- 40g of Fernleaf Full Cream Milk Powder
- 2 grade A eggs
- 30g of castor sugar
- 180ml of warm water
- 1 pack of pastry puff
Cooking Method:
- Mix 40g of Fernleaf Full Cream Milk Powder and 180ml of warm water until combined.
- Add 30g of castor sugar to the Fernleaf milk and mix well.
- Add an egg into the milk mixture and mix well until smooth.
- Pour the mixture into the pastry puff and bake at 220°C for 15-20 minutes.
