Baking | Dreamy Egg Tarts (Recipe for 6)

Egg tart filling: 3 egg yolks + 160g heavy cream + 50g milk + 30g condensed milk + 15g granulated sugar. Whisk until smooth, then strain. Preheat oven to 190°C. Pour the filling into tart shells, filling them about 80% full. Bake at 190°C for 25 minutes. (For topping, you can add blueberries, melted dark chocolate, 1:1 ratio of cream (10g?), and chopped pistachios. Mix well and pipe onto the tart shells.)

Whip 150g butter and 10g sugar until stiff peaks form. Divide into 5 portions. 1️⃣ Put 5g matcha powder and 10g white chocolate into a piping bag (mix the stiff butter and matcha powder in the center and pipe around the edges).

2️⃣ Hard cream + 10g strawberry jam

3️⃣ Hard cream + 10g raspberry and mulberry jam

4️⃣ Hard butter + pistachio jam (finished product)

5️⃣ Plain hard cream + fruit