Almond Butter Tart
1.
Prepare materials
2.
Butter does not need to be softened and cut into small pieces, add powdered sugar and low flour and knead it into coarse corn grains;
3.
Add the egg liquid in portions, and use a spatula to overlap it into a dough;
4.
Spread dry powder on the table, roll the dough with a rolling pin several times, make sure to distribute the butter evenly, and relax the rolled dough for half an hour;
5.
In the meantime, make the tart stuffing, beat the softened butter with powdered sugar, add egg liquid in portions, and finally add the low flour, almond flour and almond diced (you need to bake in the oven first) and mix well, and the tart stuffing is ready;
6.
Put the tapio into the mold, roll a circle around the mold with a rolling pin to remove the excess pie, press your fingers around the inside of the mold to make the mold fit the tapi, use a fork to fill the small holes on the tapi, and continue to relax 20 minutes;
7.
Preheat the oven 180 degrees in advance and fill in the tower stuffing;
8.
Bake in the oven, about 30 minutes, when the surface becomes beautiful golden yellow, it can be out of the oven;
9.
Come together while it’s hot, the crispy crust with the rich filling, another sip of coffee, the warm sunshine on your body, the cold wind outside has nothing to do with you, and a good life begins.
