Blueberry Tart
1.
Add low powder to powdered sugar and mix with butter softened at room temperature
2.
Knead into crumb-like coarse grains, then add 2 egg yolks
3.
Knead the dough with your hands, knead the dough until it is smooth and the degree of hardness is moderate. Wrap the dough with plastic wrap and put it in the refrigerator for 30 minutes
4.
After the tart crust is taken out from the refrigerator, roll it out on the pie pan, use a rolling pin to roll it on the pie pan to remove the excess tart crust
5.
Spread a cut oil paper on the bottom of the tart, put red beans (to prevent bulging during baking), put it in a preheated 190℃ oven, and bake for about 15-20 minutes
6.
Mix the egg yolks and sugar and stir well, then add the cream and stir while pouring
7.
Stir until the cream and egg yolk mixture is fine, then add appropriate amount of water
8.
Continue to stir evenly
9.
Sift in low powder, stir again evenly without particles
10.
After the baked tart crust cools down, pour the egg sauce, about 8 minutes full
11.
Then divide it into the preheated oven at 180 degrees, and set the upper and lower heat, and bake the middle layer for 10-15 minutes
Tips:
1. When making tart crust, just knead the dough into a ball. If you knead the dough for a long time, it will produce fascia and affect the taste, and the dough should be slightly softer;
2. The clean water in step 7 can be replaced with milk.
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