erythritol, a sugar alcohol
egg tart crust
How to Make No Cream No Condensed Milk Egg Tarts
Beat the eggs and pour in the yogurt (I was going to put in milk, but I ran out of milk at home, so I didn’t expect the yogurt tart to be sweet and sour). (is a different taste). Add 2 teaspoons of erythritol (or sugar if you don’t have it) and stir well. Finally add a few raisins to enrich the flavour.
Preheat the oven at 180 degrees for 5 minutes. Meanwhile, spoon the tart mixture into the tart shells, using a spoon to distribute the raisins more evenly. Finally, place a raisin on top of each tart to garnish it slightly – the raisins are a nice touch.
Bake at 200 degrees for 20 minutes. Each oven has a different temperament, so you can observe when you are baking for 10 minutes, my oven will blow the tart crust away if you are not careful. Up hahaha.
The Flying Tart
Success, oh yeah.
The finished product is pictured above. The ingredients are simple, but really delicious! The tart crust is crispy, the tart liquid is sweet and slightly tart, and the texture is super rich. Five egg tarts are eliminated in three passes, sin, sin, but homemade tarts are slightly less sinful.