Bacon Toast Tart

Bacon Toast Tart

1. Slice the toast and make it a little thicker (the toast is a 450g 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)

2. Use two egg tart molds to compact the toast slices

3. You can carve out a toast tart crust after inverted

4. Laminate one layer at a time like this (all are stacked and compacted for 10 minutes to shape)

5. Then remove the toast tart crust, and put softened butter on the tart mold (this is to prevent sticking, and the taste will be more crisp when eaten)

6. Put the toast tart crust on the buttered tart mold again, and sprinkle a little kubi salad dressing (according to personal taste, just spread a thin layer)

7. Cut the toast corners into pieces and put them on the toast tart. Preheat the oven at 180 degrees and bake for 5 minutes (so that the tart crust will be set and the toast pieces will be crispy)

8. Put on the sliced bacon

9. 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. The bacon is matured. Benchmark)

10. Squeeze the salad dressing and ketchup when it's out of the oven and eat it (the best food is hot, we also have to eat a tart feeling when we eat toast)