Portuguese egg tarts

1. Prepare all the materials.

2. First, make tart water, pour the milk into a small pot, and add white sugar.

3. Add light cream and gently stir evenly.

4. Add condensed milk and stir evenly.

5. Heat over medium to low heat, stirring while heating until the sugar dissolves, then turn off the heat.

6. After cooling to not too hot, add the egg yolk and stir evenly.

7. Filter twice with a fine filter.

8. Set aside for later use.

9. Remove the pancake skin in advance and thaw it.

10. Sprinkle some flour on the cutting board, overlap the two thawed pancake skins together, and use a rolling pin to roll the pancake skins into a rectangle.

11. Roll up from top to bottom.

Wrap it in plastic wrap and refrigerate for 10 minutes.

13. Take out the pancake skin and divide it into 12 equal portions of dough. Gently press the dough with your hand and overlap them together.

14. Use a rolling pin to roll the overlapping dough into round pieces.

15. Place it in the mold and gently press the bottom with your big thumb (the bottom should be thin to make it crispy), then pinch it around the edge of the mold.

16. After kneading, let the tart skin rest for 20 minutes and add 70% full tart water.

17. Place it in the preheated lower layer of the oven at 200 degrees Celsius for 20 minutes, and bake until the surface of the egg tart water appears as a focal point.

18. When placing the tart skin into the mold, be sure to press the bottom with your thumb, as a thin bottom will make it crispy.