Meringue Tart

by Mo, Cai Mi

4.7 (1)
Favorite
1

Difficulty

Normal

Time

1h

Serving

2

In fact, at the beginning of baking, I was really just for my children to eat safe cakes and snacks, but I did not expect that because of baking, my colleagues, friends and neighbors suddenly loved me, and I was more popular. So these days, I brought girls to work every morning and had cups in the afternoon. I didn’t know that the time was so fast. I was so embarrassed that this issue was delayed. I’m really too embarrassed... I run out of time and I failed another butterfly pastry. , I’m not very satisfied with the egg tarts I made, but time is too late, so I have to work harder next time...
The most unexpected thing is that baking not only brought me high popularity, but also brought me a good business. Will I be able to make a lot of money if this continues? Ahahahahaha...For my high performance, I am more happy in baking this pit...I am a fan of money...^_^"

Meringue Tart

1. Prepare oil crust and shortbread

2. Roll out the oil skin

3. The shortbread is rolled out on the oil crust

4. Then roll it up, roll it out again, roll it up, repeat this action more than three times

5. Cut into small pieces

6. Use your thumb to press on the tin foil

7. Prepare the milk to boil on a low heat and switch it off

8. Prepare the egg yolks and beat them up

9. Add sugar, whipped cream and mix well, pour into warm milk along the edge, mix well

10. In the tart crust

11. Preheat the oven to 200°C for about 20 minutes (this depends on your personal oven, mine is ACA)

12. Finished picture

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