Meringue Tart

Meringue Tart

1. Prepare the ingredients.

2. Mix two kinds of flour, sugar and salt. After 40 grams of butter is softened, add it to the flour and knead it with your hands to form a breadcrumb shape.

3. Then slowly add water, knead it into a smooth dough, wrap it in plastic wrap and let it rest in the refrigerator for half an hour.

4. Wrap in the butter and roll it into a piece of butter with even thickness. Because of the pressing of the dough ball, the butter will soften slightly at this time, and it will harden again after putting it in the refrigerator for a while.

5. Take out the loose dough, place it on a lightly powdered countertop and roll it into a long, evenly thick dough sheet.

6. Then put butter slices that have hardened after refrigeration in the middle of the dough.

7. Wrap up from the top and bottom...

8. Then wrap it up from the left and right sides, (the seams of the bag must be pressed tightly)

9. Turn it over and move the seam down...

10. Roll out the butter-wrapped dough again into a more regular rectangle. (My noodle rolling skills are limited, so let's make do with it)

11. Fold the left and right sides in half..

12. Continue to fold it in half to form a 4-fold dough.

13. The 4 folded dough wrappers are wrapped in plastic wrap and placed in the refrigerator to relax for 30 minutes. (I will press a fingerprint on it and record that it is the first four-fold fold)

14. Take out the loosen dough and roll it out again into a more regular rectangular dough sheet

15. Fold evenly from both ends of the dough to the middle

16. Continue to fold in half to complete the second 4 fold.

17. Wrap it with plastic wrap and put it in the refrigerator again to relax for 30 minutes. (Press two prints on it with your fingers, and record the second four-fold fold)

18. Take out the loose pastry and roll it out again into a more regular length. At this time, our puff pastry is finished... it can be used to make various pastries.

19. And you can sprinkle a little dry powder on the surface, roll it up and store it in the refrigerator, take it out when needed, and let it sit at room temperature for a while, and use it after the puff pastry has slightly softened.

20. Now we can make the tart water and prepare all the ingredients.

21. Mix the whipped cream and milk, add the sugar and condensed milk, heat and stir until the sugar dissolves.

22. After cooling until it is not hot, add egg yolk and low-gluten flour and mix well..

23. Then we have to sift it once.

24. We took the meringue out of the refrigerator and cut it into one-centimeter-thick slices.

25. Pick up a puff pastry slice and dip some flour...

26. We press the puff pastry into the tart mold, and the flour dipped in flour upwards...

27. Use your thumb to press and hold it until the tart wrapper is attached to the mold. The bottom should be thinner, and the sides can be slightly thicker... The height of the tart wrapper should be slightly higher than the mold, because we will Slightly retracted..... After pinching the tart crust, we put it in the refrigerator for an hour and then take it out....We can fill the tart with water. Seven minutes full, 220 degrees, about 15 minutes.

28. The finished picture is attached...

29. The finished picture is attached...

30. The finished picture is attached...

31. The finished picture is attached...

32. The finished picture is attached...

33. The finished picture is attached...

Tips:

1. In the process of making puff pastry, if we find that the dough becomes too soft, we must stop rolling the noodles, wrap it in plastic wrap and put it in the refrigerator for a while and then roll it...
2. If there are bubbles during the rolling process, we can use a clean toothpick to pierce it slightly and exhaust the gas...
3. In the process of rolling, if there is any broken skin, if it is not too big, we can sprinkle some dry powder...
4. Regarding the tart wrapper and put it in the refrigerator for refrigeration after being pinched, I suggest that it must be refrigerated for more than one hour, which is summarized after I have failed N times. Tart wrappers that have been refrigerated for more than one hour will not shrink so much. At stake....