1. Whip the powdered sugar and softened butter until fluffy and whitish.
2. Add the whole egg mixture and stir well.
3. Then sift in the low powder, milk powder and salt, use a spatula to quickly cut and mix until there are no particles.
4. Put the finished tart leather bag in a fresh-keeping bag and put it in the refrigerator for half an hour.
5.
Combine the butter and lemon juice from the raw materials of the tart sauce, heat it over water, and stir continuously with a spatula to form a thick liquid.
6. After turning off the heat, add the butter and lemon juice and stir well, set aside to cool for later use.
7. Take out the refrigerated tart wrapper, put it in a mold, preheat the oven to 170 degrees, the middle layer, and it will be ready for 18 minutes.
8. After the baked tart crust is allowed to cool, add the tart sauce and decorate with fruit.
Tips:1. Cut the butter into small pieces in advance to soften at room temperature
2. It must be fast when turning the tart skin and baking powder. The dough may crack easily, so don't worry about it being relieved after half an hour of refrigeration.
3. When making tart sauce, the egg yolks must be beaten and then mixed and heated together, otherwise the cooked sauce will have particles, and you can also sieve it. This tart sauce will be smoother and more delicate.
4. Tart sauce tastes better after refrigeration
