Step 1

Stir all the ingredients of the tart liquid well.

Step 2

Sift it once to make it more delicate.

Step 3

Pour in the egg tart skin for 8 minutes, this recipe can make 6 30g egg tart skins, you can increase or decrease as needed.

Step 4

Place in the middle and lower layers of the preheated oven and bake at 200 degrees for 25 minutes.

Step 5

When the time is up, take it out and cool it, and the tart core should be baked out of scorched spots.

Step 6

80g whipped cream ➕, 80g mascarpone ➕, 10g sugar

Step 7

Sending until the lines are clear.

Step 8

Add 5g of coffee liquor ➕and 10g of coffee liquid. If there is no Lijiao wine, do not add it, and if there is no coffee liquid, replace it with 2g of coffee powder or 2g of cocoa powder.

Step 9

Beat until the lines are clear and put into a piping bag.

Step 10

Squeeze over the cooled tart.

Step 11

Cocoa powder on the surface sieve.

Step 12

Finished product picture~