1. First, make the custard sauce. Add fine sugar to the egg yolk and beat evenly with the egg.
2. Add pure milk and stir well.
3. Sift in cornstarch and stir well.
4. Heat the mixed liquid on a low heat, stir while heating to prevent it from boiling. After boiling, continue to boil for 1-2 minutes to turn off the heat. After cooling, cover with plastic wrap and put it in the refrigerator for later use.
5. To make the tart crust: Cut the butter into small pieces, soften at room temperature, add sugar and salt and mix well with a spatula.
6. Then use an electric whisk to beat at low speed until fluffy.
7. Add the eggs and continue to beat evenly.
8. Sift in the cake flour and stir into the dough with a spatula.
9. Wrap the dough in plastic wrap and put it in the refrigerator for 1 hour.
10. Take out the dough, cover it with plastic wrap, roll it into thin slices with a rolling pin, and press out the disc with a mold.
11. Put the discs into 6 muffin cake molds, compact them with your hands, and prick a small hole in the bottom of the tart with a toothpick.
12. Put it into the middle layer of the preheated oven, and heat up and down at 165 degrees for 25 minutes.
13. After the baked tart wrappers are allowed to cool, squeeze them into the custard sauce, and garnish them with diced fruit before serving.
14. It looks good and delicious.
Tips:Please adjust the temperature according to the temperament of your own oven; the custard sauce can be replaced with whipped cream.
