Fig Tart
1.
Butter softened
2.
Add salt, sugar, low powder, knead evenly, into small particles (the main ingredients)
3.
Wrap tightly in plastic wrap, put it in the refrigerator for one hour
4.
Wash the figs and cut into small pieces (whether you want to peel it or not, it’s up to you)
5.
Add 20g sugar, boil thick in a non-stick pan, leaving some particles
6.
1 egg yolk, milk 130g, corn starch 20g, white sugar 20g, to make custard sauce, heated in water
7.
During the process, it kept stirring until it reached a flowing state. This state was more difficult to grasp. Mine became a little thicker and did not affect the consumption. Put it in a piping bag and refrigerate.
8.
At this time, take out the tart skins that have been refrigerated in the refrigerator and roll them into slices. The size of the tarts is your own choice. Spread them into the tart tray, trim the edges yourself, and use a fork to make a hole at the bottom.
9.
Put tin foil on it and put heavy objects on it (I added some red beans on it later)
10.
Preheat the oven to 180 degrees, about 12 minutes, take out the tin foil and heavy objects on it, continue to bake it out for about 5 minutes, take out the tart crust
11.
Take out the prepared fig jam and spread it on top
12.
Squeeze the custard sauce and spread it out with a spoon
13.
How to decorate the fruit depends on your preference
Tips:
The fig decoration above depends on how you like to decorate. This method is also applicable to other fruit tarts, using a 7-inch tart plate.
Pay attention to the actual temperature of the oven, my color is a bit darker, the state of the custard sauce should be fluid, or it is difficult to carry out the subsequent decoration.
