Bacon Toast Tart
1.
Prepare the ingredients
2.
Slice the toast and make it a little thicker. The toast is a 450-gram square pumpkin toast that I roasted in advance, so the color is yellow. If you cut too thinly to make the tart, the crust will break
3.
Use two egg tart molds to compact the toast slices
4.
You can carve out a toast tart crust after inverted
5.
Laminate one layer at a time like this, all of them are stacked and compacted for 10 minutes to shape
6.
Then take off the toast tart crust and put softened butter on the tart mold. This is to prevent sticking and make the taste crisper.
7.
Put the toast tart crust on the buttered tart mold again, spread a little kubi salad dressing, and spread a thin layer according to personal taste.
8.
Cut the toast corners into pieces and place them on the toast tart. Preheat the oven at 180 degrees and bake for 5 minutes. This way the tart crust will be set and the toast pieces will be crispy.
9.
Put on the sliced bacon
10.
Sprinkle a little black pepper on it, preheat the oven to 180 degrees, and roast the upper layer for 8 minutes until the bacon is browned and discolored. If the upper and lower fires are independently controlled, it is recommended to heat up to 200 degrees and lower to 140 degrees. Benchmark
11.
Squeeze the salad dressing and ketchup when it’s out of the oven and eat it. It’s best to eat hot. We should also have the feeling of egg tarts when we eat toast.
