Sixteen eggs tart

This one is quite a family tradition, mom used to make this tart when she was in a good mood. I might beat the eggs too long as at the end the tart is a little bit "exploded" or growing bigger.

I might beat the eggs too long as at the end the tart is a little bit "exploded" or growing bigger. I would also suggest you to study the oven before you start baking. Some have setting for “wähe” or tart which is much better than the regular “hot top and bottom”.

To make the crust, you need to mix the flour with melted margarine (I prefer lactose free dairy products). As for the filling, mix milk with sixteen egg yolks and two white.