Fruit Tart
1.
Prepare the materials needed for the tart crust.
2.
After the butter has softened at room temperature, use a spatula to mix well.
3.
Add the sugar needed for the tart crust and beat with a whisk until it is white and fluffy.
4.
Then add egg yolks in portions and mix well.
5.
The state of stirring is shown in the figure.
6.
Then sift in the low powder needed for the tart crust, mix until there is no dry powder, and then cover with plastic wrap and store in the refrigerator for about an hour.
7.
Take out a dough weighing about 30 grams.
8.
Press flat into the mold.
9.
Remove the excess from the edges.
10.
Punch an appropriate amount of small holes in the bottom with a fork.
11.
If you accidentally puncture it too big, you can press it slightly with a small one.
12.
Oven at 160 degrees for 20 minutes.
13.
Take out and let cool for later use.
14.
Then make the tart water: add the lemon juice to the white sugar and cornstarch, sit in the hot water and stir well.
15.
Add egg yolk liquid in batches and stir evenly, then continue to cook on low heat until thick and turn off the heat.
16.
Then add the softened butter.
17.
The tart water is this consistency.
18.
Then put the tart water into the tart crust.
19.
Prepare the fruits you need.
20.
Cut the kiwi fruit into flowers with a flower cutter.
21.
Cut the red dragon fruit into flowers with a flower cutter.
22.
Put the fruit on it.
Tips:
1. When making the tart crust, pay attention to the butter must be softened at room temperature, but do not heat it into a liquid otherwise it cannot be sent later: the egg yolk liquid must be added in batches to prevent water and oil separation: remember to sift the low powder and do not over-stir it. The taste will be very hard: the bottom of the tart must be pierced to prevent bulging.
2. When making the tart water, be sure to stir it in hot water, and cook it while stirring.
3. The final fruit decoration can be replaced with any fruit you like.
