1. Add low-gluten flour and butter that has been softened at room temperature in the basin.
2. Rub flour A and butter A into corn crumbs
3. Add one egg yolk with water, salt, sugar A, mix well, pour it into a basin, and knead it into a dough.
4. Put the dough in plastic wrap and put it in the refrigerator for more than 1 hour
5. Heat the milk to a boil
6. Take half of the whole egg, sugar B, low-gluten flour B, 2 grams of vanilla powder, stir well, add it to the milk in two batches.
7. Stir constantly, stirring while heating on a low fire, until the batter becomes thicker and thicker. Be careful to stick to the pan.
8. Turn off the heat and add butter B, stir to let the butter melt in.
9. Prepare the custard sauce, refrigerate and set aside.
10. Put a plastic wrap on the dough and roll out the dough through the plastic wrap.
11. Press the tart wrapper on the pie pan. I use the Yangchen 3.6-inch pan. The amount of recipe can be 3 pcs.
12. Use a rolling pin to press out the excess tart skin.
13. Use a fork or toothpick to make small holes in the tart crust to avoid swelling of the tart crust during the baking process.
14. Put a piece of oil paper or tin foil on the tart crust, press the stones or beans, preheat the oven to 190 degrees, bake for 15 minutes, take out the beans and bake for another 10 minutes.
15. Take out the chilled custard sauce from the refrigerator and put it into a piping bag.
16. Cut a hole in the piping bag and squeeze it on the tart skin.
17. Just spread kiwi and raspberries, and you can put more fillings on your own.
18. You can also replace fruits as you like.
Tips:1. The custard sauce can also be replaced with whipped cream, and the fruit can also be replaced at will.
2. If you like a crisper texture, the baking time for the tart can be extended by about 5 minutes.
