1. After the unsalted butter is softened at room temperature, add powdered sugar and beat evenly.
2. Add the egg liquid in two times, beating each time until it is completely dissolved.
3. Beaten butter.
4. Sift in low powder.
5. Stir evenly into a dough, cover with plastic wrap, and put in the refrigerator for 1 hour.
6. Covered with plastic wrap, the rolling pin was rolled into a leather of the same thickness. I wanted to have a pattern on the side, but it turned out to be round after pinching it. So in this step, you can take an appropriate amount of dough and knead it directly.
7. Place them in the mold, and lightly press them one by one to form a model. Insert some holes in the bottom of the tart.
8. Preheat the oven to 180 degrees, the upper and lower fire, the middle level, about 25 minutes, adjust according to the individual oven temperature. Pay attention to the color.
9. Take off the film after letting cool.
10. Pour in an appropriate amount of yogurt. (Use thicker yogurt, the tart crust will break if there is too much moisture)
11. Just put in the fruit you like, and cut the fruit into small pieces.
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