Colorful Fruit Tart
1.
Cut the butter into small pieces and soften in advance
2.
Pour in the sifted low-gluten flour, almond powder, powdered sugar, salt, and mix well
3.
Add egg yolk
4.
Press and mix with oil powder mixer
5.
Put in lemon zest and mix well by folding
6.
Seal it with plastic wrap and put it in the refrigerator for about half an hour\n
7.
Boil the custard sauce, egg yolk and fine sugar with a whisk until slightly whitish
8.
Add low-gluten flour and stir well
9.
Add a few drops of vanilla extract to the milk
10.
Cook on medium heat until small bubbling bubbling on the side
11.
While stirring the egg yolk paste, pour in the boiled milk
12.
Return to the oven to re-cook, cook until it becomes viscous, let cool after cooking, cover with plastic wrap and put in the refrigerator for later use
13.
To make almond paste, soften the butter in advance, add powdered sugar and almond powder, and mix well by pressing
14.
Add eggs and stir well
15.
Add custard sauce and stir well
16.
Take out the pie crust and place it on the tart plate
17.
Use a rolling pin to roll out the crust and spread it flat on the mold
18.
And poke holes on the surface of the crust with a fork
19.
Squeeze the mixed almond paste on the surface of the crust
20.
Preheat the oven, fire up and down 170 degrees, bake for 35-40 minutes
21.
Whipped cream + powdered sugar is beaten until hard with an electric whisk\n
22.
Then mix with the remaining custard sauce
23.
Put it in a piping bag and squeeze it on the baked tart crust
24.
Cut all kinds of fruits and put them on
Tips:
\n1. Roll the crust as thin as possible, otherwise you will feel greasy if you eat more.\n2. You can add jam in the middle of the almond paste to make the taste richer\n3. The fruits for decoration must be washed and dried with kitchen paper , If you want a bright surface, you can apply mirror pectin or honey
