1. Cut the butter into small pieces and soften in advance.
2. Pour in the sifted low-gluten flour, almond powder, powdered sugar, and salt, and mix well.
3. Add egg yolk and mix with oil powder and air pressure.
4. Add the lemon zest and mix well by folding.
5. Seal it with plastic wrap and put it in the refrigerator for about half an hour.
6. Cook the custard sauce by boiling, first beat the egg yolks and fine sugar with a whisk until slightly whitish.
7. Add low-gluten flour and stir well.
8. Add a few drops of vanilla extract to the milk and cook on medium heat until small bubbles are formed on the side.
9. While stirring the egg yolk paste, pour in the boiled milk.
10. Return to the oven and reboil until it becomes viscous.
11. After cooking, let it cool, cover with plastic wrap and put it in the refrigerator for later use.
12. To make almond paste, soften the butter in advance, add powdered sugar and almond powder, and mix well by pressing.
13. Add eggs and stir well.
14. Add custard sauce and stir well.
15. Take out the cake crust, roll out the cake crust with a rolling pin, and lay it flat on the mold.
16. 16. And poke holes on the surface of the crust with a fork.
17. Squeeze the mixed almond paste on the surface of the crust.
18. Preheat the oven, heat up and down 170 degrees, bake for 35-40 minutes.
19. Whip the whipped cream + powdered sugar with an electric whisk until hard.
20. Then mix with the remaining custard sauce.
21. Put it in a piping bag.
22. Squeeze it onto the baked tart crust.
23. Cut all kinds of fruits and put them on.
Tips:【Tips】
1. This is a 9-inch recipe. Roll the crust as thin as possible, otherwise you will feel tired if you eat more.
2. You can add jam in the middle of the almond paste, the taste will be richer.
The fruit for decoration must be washed and dried with kitchen paper. If the surface is bright, you can brush it with mirror pectin or honey.
