#aca烤明星大赛#mini Fruit Tart
1.
Make the tart crust: (The part marked in the main ingredient can be made in more than a dozen quantities, and it can be stored for several days in refrigeration) 50 grams of butter is mashed with a rolling pin, and it is slightly softened by hand at room temperature. Sift 50 grams of granulated sugar and a pinch of salt, pour in with a pinch of vanilla extract and mix well.
2.
Add 1 egg yolk in portions and mix well.
3.
Until it becomes evenly creamy, add 2 scoops of water in two times and knead until smooth
4.
Sift in 100 grams of low-gluten flour and knead it lightly to avoid gluten formation.
5.
Sprinkle a little dry powder (outside the portion), pat it flat, wrap it in plastic wrap and put it in the refrigerator for 1 hour.
6.
Roll it out to a thickness of 3 mm and cover it in a mini chrysanthemum mold with butter (outside of the amount marked). Crush off the excess part of the edge. Finish the edges upward and slightly concave, and pierce the air holes with a fork or a hole-rolling wheel.
7.
Put a little soybeans or other heavy objects in the inner core to avoid bulging at the bottom when roasting. Put it into the middle layer of the preheated oven, and bake for about 10 minutes at 160 degrees.
8.
Take it out to cool and demould.
9.
While baking, make the custard sauce: (the amount indicated in the accessories, you can make two) Pour the egg yolk and fine sugar into the basin, and stir quickly until it is slightly whitish.
10.
Add sifted cornstarch and low flour in the pot, mix thoroughly
11.
Pour the milk into the milk pan, heat it up on a low fire, pour it into the basin of the previous step, stir
12.
Continue to heat on a low heat, stirring constantly, until it becomes viscous
13.
Pour into the big plate and spread to cool
14.
Put it into a cut piping bag and squeeze it into the tart wrapper. Slice various fruits and place them on top for decoration.
Tips:
1. The tart skin can be kept in cold storage for several days, and it can also be used to make pear and apple tarts.
2. The custard sauce can be replaced with whipped cream. The whipped cream needs to be refrigerated before and after whipping.
3. The fruit decoration on the surface can be adjusted according to personal preference. Canned fruits such as yellow peaches can also be used for decoration after draining the water.
4. The tart crust has a sweet taste, the custard sauce has a moderate taste, and the sweetness of the fruit is just right.
