Name: Honey Red Bean Crisp Tart
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 217g Low-gluten flour; 103g All-purpose flour; 1.5g salt; 40g Sugar; 80g butter; 1 egg; Some Honey Red Beans; 3 pcs yolk; 500ml Low-fat milk; Some red beans

Honey Red Bean Crisp Tart

1. To make honey red beans:
Wash the red beans and soak for more than four hours;
Add water to boil, then add cold water to boil;
Filter out the water and bring to a boil with new water (you don't need to add a lot of water, just do not pass the red beans);
After boiling, add sugar, turn off the heat and simmer for a while;
After the water is dry, take out the red beans, add some honey and mix.

2. Pie crust tart bottom: Take the butter out of the refrigerator and cut into small cubes without softening it.

3. Add sifted all-purpose flour, sugar and salt.

4. Rub it with your hands into sand-like coarse grains, without large butter grains inside.

5. Add the egg liquid and mix into a dough.

6. Put it in a fresh-keeping bag (or wrap it in plastic wrap) and put it in the refrigerator for 15 minutes.

7. Crisp tart bottom: Remove the butter from the refrigerator, cut into small cubes, and soften at room temperature (soften it, don't let the butter become liquid, so it won't pass).

8. Add white sugar and beat until fluffy.

9. Add the egg liquid in four times, waiting for the butter and egg liquid to mix well each time (don't add it all at once).

10. Add flour and mix into a dough.

11. To make the tart: Sift all-purpose flour in a small pot, add sugar and salt.

12. Add egg yolk and milk, and stir well.

13. Turn on a medium-to-small heat, and stir quickly when heating.

14. After boiling, remove from the heat immediately and continue stirring. The liquid will become more viscous. Just stir until the flour does not form a lump.

15. Pie crust style: Take the dough out of the refrigerator, divide it into several portions, and press into molds or paper muffin cups (put the paper cups in the baking tray, and then press into the dough separately).

16. Crisp-point type: directly divide the dough into several portions, press into a mold or a muffin paper cup (put the paper cup into the baking tray, and then press into the dough separately)
In addition, if you use egg tart molds, you can roll the tarts first, and then cover the molds before trimming, which will look better.