- 3 eggs yolk
- 1 cup icing sugar (half for eggs yolk and half for eggs white)
- pinch of salt
- 3 tbsp (or 42g) butter
- 3 cup milk
- 1 cup all-purpose flour
- 1 tsp baking powder
- 3 cup milk
- 1 cup all-purpose flour
- 1 tsp baking powder
- 3 eggs white
- pinch of cinnamon (optional)
1. Preheat the oven to 350F.
2. Cream eggs yolk, 1/2 cup of sugar, salt and melted butter.
3. Add a little of the milk and a little of the flour, mix well and add baking powder.
4. Beat eggs white and 1/2 cup of sugar until fluffy and fold into the mixture.
5. Pour mixture into greased pyrex dish. Bake for 60 minutes.
6. Sprinkle with cinnamon (optional).
- pinch of cinnamon (optional)
1. Preheat the oven to 350F.
2. Cream eggs yolk, 1/2 cup of sugar, salt and melted butter.
3. Add a little of the milk and a little of the flour, mix well and add baking powder.
4. Beat eggs white and 1/2 cup of sugar until fluffy and fold into the mixture.
5. Pour mixture into greased pyrex dish. Bake for 60 minutes.
6. Sprinkle with cinnamon (optional).
7. It can serve in warm, or keep it in refrigerator and serve in cool.
special note: this recipe I learned from my auntie at Australia when I was a teenager. I love this tart serve in cool very much. But eat too much will gain weight!! Caution!!
