1. After the unsalted butter is softened at room temperature (to the extent that marks can be easily pressed by your fingers), use a whisk or spatula to break it up, and then add the egg liquid in portions. Each time you add egg liquid, you must mix the cream and egg liquid completely before adding the next egg liquid.
2. Add all the low-gluten flour (cake flour) to 1. and mix into a dough.
3. Press and stretch the dough in the basin and then roll it back. Repeat this three times.
4. Take a plastic bag, sprinkle some hand powder on it, and put the dough in the refrigerator for 30 minutes.
5. Make custard sauce while the dough is refrigerated. Add the sugar and the vanilla seeds in the vanilla pod to the milk and heat it over a medium-to-low heat. Heat until there are small bubbles on the edge of the milk to turn off the heat.
6. After beating the egg yolks and mixing the low-gluten flour evenly, pour in 5. Milk, and stir quickly to avoid lumps. Then put it back on the stove and heat it on a low heat until the custard sauce thickens and can be easily marked and will not collapse, then turn off the heat.
7. Pour the custard sauce on a shallow pan to cool down, stir until the surface is smooth, and then smooth it out.
8. Cover the custard sauce with plastic wrap and put it in the refrigerator (the temperature does not matter).
9. Preheat the oven to 180 degrees C. Take out the tapi dough, squeeze it slightly in a plastic bag, and change it into a disc with a thickness of about 2 to 3 mm.
10. Use scissors to cut both sides of the plastic bag and spread it out.
11. Place the tapi directly on the mold.
12. Press the tapi into the mold while holding the plastic bag.
13. Finally, use a rolling pin to roll over the top of the mold to separate the excess tapie, and then remove the plastic bag together with the excess tapie.
14. Use a fork to poke small holes in the bottom of the tapi to avoid tapping up when leaning on the tapi. If there are heavy stones, put them directly on them, but be careful not to burn them when removing them.
15. Put the tart in an oven preheated to 180°C and bake for about 20 minutes.
16. After the baked tapi is unmolded and let cool, take out the custard sauce in the refrigerator, take an appropriate amount and fill the tapi (about 8 or 9 minutes full).
17. Decorate with whole strawberries or half-cut strawberries according to your personal preference.
18. The weight of this recipe can make a 6-inch tapi; my mold is 5 inches, so I used the remaining tapi to make 2 mini towers, which can be decorated like this.
Tips:Step 13. When covering the tapi, if there is a gap in the tapi, you can use the remaining tapi to tear off a small piece and paste it, and then combine the tapi with your hands; it is like playing with clay.
