1. First make the custard sauce: add fine sugar to the egg yolk and beat until light yellow
2. Add the milk and mix well
3. Sift in cornstarch and mix evenly
4. Pour the mixed liquid into the milk pan, heat it on a low heat, and use a manual whisk to stir until it thickens. Do not boil the batter.
5. After cooking, you can sit in ice water and stir until it is smooth, then put it in the refrigerator for later use
6. Then make the tart crust: After the butter is softened at room temperature, add fine sugar, and beat with an electric whisk until fluffy
7. Add an egg and continue to beat
8. Sift in low flour, mix smoothly
9. Knead it into a smooth dough, cover it with plastic wrap, put it in the refrigerator for 1 hour to relax the dough
10. Take out the refrigerated tart dough and use a rolling pin to roll it into a 3mm thick sheet
11. Use the egg tart mold to press out the shape
12. Pinch evenly and compact by hand
13. Put it into the middle layer of the preheated oven, fire up and down 180 degrees, bake for about 20 minutes
14. After roasting, take it out and squeeze into the iced custard sauce, cut the fruit into cubes, and put it on
