1. Butter softened
2. Add salt, sugar, powder and knead well, small particles
3. Add the egg mixture and knead it into a ball, refrigerate for one hour
4. Wash the figs and see if you want to peel them
5. Add 20g sugar, and boil in a non-stick pan until it is sticky, leaving some particles
6. One egg yolk, corn starch, 20g, white sugar, 20g, milk, 130g, to make custard sauce, heat it in water
7. During the process, keep stirring until it reaches the flowing state. This state is more difficult to grasp. Mine is a little too late and will not affect the consumption. Put it in a piping bag and refrigerate it.
8. At this time, take out the refrigerated tart crust and roll it into slices. The size is your own choice. Spread it into the tart plate, adjust the edge as you wish, and use a fork to make a hole at the bottom.
9. Put on the tin foil, put a heavy object on it, and later put some red beans on it
10. Preheat the oven to 180 degrees, about 12 minutes, take out the covering and tin foil, and continue to bake for 5 minutes.
11. Spread the prepared fig jam
12. Squeeze the custard sauce and spread it out with the help of a spoon
13. The fig decoration on the top depends on how you like it, and put it as you like
Tips:You can replace any fruit you like. Pay attention to the actual temperature of the oven. I roasted it a bit deeper. Next time, pay attention to it. This is the size of a 7-inch tart plate!
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