1. Add 30g sugar and 1g salt to 60g softened butter and beat evenly
2. Add 30g egg liquid in two times and beat them evenly
3. Sift in low powder
4. After mixing into dough, put it in the refrigerator for about an hour
5. Roll the dough into a thickness of 2mm, then press out a circle with a circular mold, and then spread it into the tower mold. Use a fork to make a small hole at the bottom. Put baking paper on the surface and put it into the baking stone. The oven is 180 degrees, about 20 minutes.
6. Bake and remove from the mold and let cool
7. Next, make the berry cream filling, first soak 1g gelatin powder in 7g water
8. Take 95g jam and put it in the pot
9. Put 40g egg liquid, 1 egg yolk and 24g caster sugar in a bowl
10. Stir well
11. Pour the egg liquid into the jam
12. Stir well and heat for 2 minutes and then remove from heat
13. Soaked gelatin powder heat insulation water melts
14. Pour the gelatin
15. Then add 35g of softened butter
16. The temperature in the pot will melt the butter, mix well
17. Pour the berry cream filling into the tart, sprinkle with chopped pistachios all around, keep in the refrigerator for 2 hours
18. Take it out and squeeze the cream on the surface and sprinkle some pistachios on it.
