Easy and delicious! Choice egg tart
"Choice egg tart" that makes the cookie "Choice" instead of tart dough. The choice on the outside is crispy, and the dough on the inside is a pudding-like finish.
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Material
( 6 x 24 cm type )
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Choice |
14 sheets |
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egg |
Four |
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sugar |
40g (1.41oz) |
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Fresh cream |
200g (7.05oz) |
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milk |
300㏄ |
"Choice egg tart" that makes the cookie "Choice" instead of tart dough. I tried the recipe posted on the official website.
How to make a choice egg tart
material
Morinaga Choice 14 Egg White (Melted) 1 Whole Egg 3 Egg Yolk 1 Sugar 40g (1.41oz)
Fresh cream 200g (7.05oz)
Milk 300cc
How to make
Place a parchment paper on the mold. According to the size of the choice, the mold should be about 24 x 6 cm.
I adjusted it because the milk carton is big as it is
Pass the choice through the melted egg whites and spread on the bottom and sides of the mold.
Bake in an oven warmed to 160 degrees for 10 minutes.
Mix whole eggs, egg yolks (remaining egg whites used earlier), sugar, cream and milk in a bowl.
Pour the contents of the bowl into the mold and bake for an additional 50 minutes. Take the rough heat and cool it in the refrigerator for 1 hour or more to complete. Please cut it.
What is its taste?
The outer choice is crispy, and the inner dough is "fluffy" like pudding! A finish that allows you to enjoy a change in texture in a bite. The choice of the part in contact with the dough is moist and soft, and it is firm enough to chew. On the other hand, the part protruding above is crispy and fragrant, and it is also interesting that there are differences depending on the part.
The dough inside is modest in sweetness, and it is a good balance with the rich sweetness of the choice. The volume is also perfect. My own recipe is a nice idea that replaces the troublesome tart dough with existing cookies. The contents are easy to mix, so please give it a try!