# Fourth Baking Contest and is Love to Eat Festival#fun Fruit Tart
1.
Tart crust material; 100 grams of low-gluten flour, 60 grams of unsalted butter, 1 egg yolk, 1 gram of salt, 15 grams of spun sugar, 15 grams of water
2.
1 egg yolk, the butter does not need to be melted, directly diced, and put in the low-gluten flour
3.
Rub evenly with your hands into granules
4.
Add 15 grams of water and mix thoroughly, knead into a dough, cover with plastic wrap and put it in the refrigerator for half an hour
5.
Take out the dough from the refrigerator, take half of it and roll it into a thicker dough (you can sprinkle a little flour if it feels a bit sticky when you roll the dough)
6.
Then put it in the baking tray, and put the tart wrapper close to the wall of the baking tray with your hands for shaping
7.
Use a rolling pin to roll from the baking tray to cut off the excess dough
8.
Do everything like this, poke a small hole in the bottom with a fork to let the air out when you bake
9.
Spread a piece of greased paper on the dough and put the beans (this will prevent the bottom from bulging when roasting)
10.
Put it in a preheated oven and bake at 190 degrees in the upper and lower fire for 15 minutes, then take out the beans and oil paper and continue to bake for about 10 minutes. (When baking, pay more attention to the coloring of the tart crust. If it feels heavy, you can add Cover tin foil)
11.
When baking the tart crust, just prepare the cream sauce ingredients: 100 grams of milk, 25 grams of caster sugar, 1 egg yolk, 5 grams of low-gluten flour, 5 grams of corn starch, and 70 grams of light cream. Decorative fruits: 1 mango, 16 small strawberries, half a box of blueberries, 1 kiwi
12.
Mix low-gluten flour, starch, egg yolk and half of the milk together and mix well
13.
Use a manual whisk to mix well, then add the remaining milk and mix well
14.
Sift into the milk pan
15.
Heat the mixture on medium and low heat until it boils, stirring constantly, until it becomes a thick paste, the custard sauce is ready, put it in the refrigerator for later use
16.
Take out the baked tart wrapper and let cool for later use
17.
Brush the bottom of the tart crust with melted butter (this will prevent the sauce from penetrating into the tart crust quickly and keep the tart crust crispy)
18.
Whip the whipped cream until there are obvious lines
19.
Add custard sauce and mix well
20.
Put it in a piping bag and squeeze it evenly on the tart wrapper
21.
Finally put on the fruit decoration, the colorful fruit tart is ready, enjoy the deliciousness...
22.
Finished picture
23.
Finished picture
Tips:
1) This recipe is exactly the amount of two 5-6 inch baking pans, I used a baking pan and 5 small chrysanthemum molds just to use up
2) The temperature should be adjusted appropriately according to your own oven temperature
3) If there is no egg cream at home, you can use yogurt instead of custard sauce
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