1. Put the butter in the bowl first
2. Add in powdered sugar and beat with a whisk
3. Then add low-gluten flour
4. Use a scraper to blend a little bit
5. Dump into small balls with your hands
6. Put it in the refrigerator for one hour (cover with plastic wrap)
7. Cut the cream cheese into small pieces, add yogurt and white sugar, and beat with a whisk
8. Add another egg and continue to beat
9. Dismissed
10. At this time, the dough has woken up. Sprinkle some flour on the chopping board to prevent the flour from sticking to the chopping board.
11. Then squeeze the dough flat
12. Put it in the pie mould
13. Use your fingers to slowly push the dough evenly
14. Then use a scraper to slowly scrape the dough evenly
15. Preheat the upper and lower heat of the oven to 160 degrees, we bake for 45 minutes
16. Process the fruit and divide the strawberry into three
17. Strawberries, blueberries, raspberries and other fruits are placed on the baked cheese tart, and some mint leaves are added.
18. Jiang~jiang~Our big harvest fruit cheese tart is complete
