Meringue Tart
by Do whatever you want
Favorite
Difficulty
Easy
Time
1h 30m
Serving
4
Simple and non-sticky tart crust.
1. First make the tart crust. Find a fresh-keeping bag of the right size and put all the ingredients of the tart wrapper in the fresh-keeping bag.
2. Use two hands to pick up the bottom and the closing part of the fresh-keeping bag, and shake it evenly from side to side until it forms a ball.
3. Cut the plastic wrap into a square 30 cm wide, and place the mixed dough in the middle.
4. Knead the dough into a round shape with a thickness of about 2 cm and put it in the refrigerator for 30 minutes. (Do not knead the dough vigorously, just press it lightly.)
5. Take the noodle restaurant out of the refrigerator and spread a piece of plastic wrap of the same size on its surface.
6. Use a rolling pin to roll the dough into a cake with a thickness of about 3 mm.
7. Place the egg tart mold on the dough.
8. Squeeze out a dough as big as an egg tart.
9. Use your fingers to gently press into the tart mold. During this process, if the tart skin becomes soft, you can put it in the refrigerator for a while, which will make it easier to reshape. After the tarts are ready, put them in the refrigerator.
10. Next, make tart water. The tart water I made is a lazy version, and I put all the tart water ingredients directly into the basin.
11. Whisk evenly, then sieve once.
12. Pour the tart water into the tart crust, 8 minutes full.
13. Put it into the preheated oven, the temperature is 220 degrees, the time is 25 minutes, and the tart liquid appears on the surface of the caramel color, you can take it out.
14. Finished picture.
15. I added sausage to the remaining tart crust and rolled it into a roll.
16. My sausage rolls.
