salted egg yolk
egg tart crust
red bean paste
Quick and easy soufflé recipe
Brush the salted egg yolks with the white wine and bake in the oven at 160°C for 5 minutes.
Pour the bean paste into a bowl and divide it into small balls of similar size.
Wrap the baked egg yolks in the bean paste (you can take the tart crust out of the oven to defrost the egg yolks, break the eggs and brush them with the egg wash).
Thaw the tart crust, cover the egg yolks, roll into a round, brush with egg wash and sprinkle with sesame seeds. 190°C for 35 minutes. Bake in the oven (time can vary depending on oven power, mine is a little longer)
The finished picture, just baked tart crust will not be very crispy, it needs to be cooled to have a crunchy texture.
The rest of the tart will be packed in a box.