This is Changdi 25B, with quantities for twelve: 150 grams of low flour,20 grams of butter,100 ml of warm water,

Fresh cream,140 ml (I used from Guangming),milk, 140 ml (I used milk from Wangzai),40 grams of sugar,15 ml of condensed milk,3 egg yolks, and 7 grams of low flour.The custard preparation: Mix the cream, milk, sugar, and condensed milk until well combined. Heat until the sugar dissolves. Let it cool down before adding the egg yolks. Sift in the low flour, mix thoroughly, then sieve again for use.Make sure you master the following points to make beautiful and delicious tarts:1. Take frozen tart shells out of the refrigerator and let them warm up until they are soft. Roll into a 0.2 mm thick sheet (try not to sprinkle flour; if it's too sticky, place in the refrigerator for about 10 minutes before continuing).2. Roll the dough into a tube and cut into pieces about 1 cm wide.3. Rub some oil on the tart mold, place the piece inside, and shape it accordingly.

4. Make a small indentation with your thumb in the middle of the shell, gradually expanding it without breaking the base. Thicken from the bottom while pushing upwards to make the edges thin as well, leaving just a rim about an inch thick (but not too thick; after baking, its thickness will be only one-third of before). Avoid pressing on the cut edge to keep the layers visible.

The prepared shell should be slightly larger and higher than the mold, as it will shrink during baking.

5. Do not rush to pour in the custard right away; first, place the shaped shells in the upper layer of the oven at 180 degrees for about 5-6 minutes (no need to preheat the oven).

6. After puffing up, press the base bubbles with your thumb and start pouring in the custard. Do not worry if it spills; fill as much as you can.

7. Bake on the second layer at 180 degrees for about 15-20 minutes.The remaining shells can be used to make other pastries.The tart crust should be slightly larger and higher than the mold, as it will shrink when baked.

4. Do not rush to pour in the filling; first, place the prepared tart crust.Put in the oven on the top shelf.Preheat at 180 degrees for 5~6 minutes.

Remove the flaky tart crust and press out any small bubbles at the bottom before pouring in the filling. Don't worry if it overflows; fill as much as you can.

Place on the second shelf and bake at 180 degrees for 15~20 minutes.

The remaining tart crust can be used to make more snacks.Snacks