1. Make the tart crust first. Sift the arowana low-gluten noodles, add fine sugar and mix well in the basin
2. The butter does not need to be softened, just cut it into small pieces
3. Mix the cut into small pieces of butter and flour, and knead well with your hands! The state of being rubbed into coarse corn flour
4. Pour water in
5. Knead it into a smooth dough (as long as it is a dough, don't knead it hard), wrap the dough with plastic wrap, and put it in the refrigerator to relax for an hour!
6. Sprinkle thin powder on the chopping board to prevent sticking, put the refrigerated dough on the chopping board and roll it into thin slices! Put the rolled tart crust in the Xuechu rose gold non-stick Christmas mold {the heart shape and bell I used}, gently press it with your hand, the tart crust fits on the mold
7. Cut off the excess dough with a knife! Put the mold in the plastic wrap on the lid of the refrigerator, and put it in the freezer of the refrigerator to continue to chill and relax for an hour
8. Spread tin foil on the loose mold, put beans on it, and hold it down
9. Air bake 180 degrees, first bake the tart crust for 15 minutes!
10. Cut the small tomatoes in half, cut the small mushrooms into quarters, blanch the spinach and squeeze the water and cut into small sections
11. Shredded duck leg cut into small dices
12. Beat the eggs and add plain yogurt! Add a little salt and a little black pepper and stir to form egg liquid for later use
13. Put mushrooms, spinach, small tomatoes and duck diced on the tart crust
14. Pour in half the egg liquid
15. With shredded mozzarella cheese
16. Spread another layer of diced mushrooms, diced mushrooms and spinach
17. Finally, pour in the egg liquid (leave a little distance to prevent the egg liquid from overflowing during baking)
18. Bake in the oven at 200°C, and bake for 20 minutes until the egg is solidified and the tart crust is golden.
19. After baking, let it cool and take off the mold, and eat it while it is hot! ~ Will draw
20. Finished product
21. Finished product
22. Finished product
