1.
Making tart crust: (The part marked in the main ingredient can be made in more than a dozen pieces, and it can be stored for several days in cold storage)
Use a rolling pin to pound 50 grams of butter into a puree, and gently soften it with your hands at room temperature. Sift 50 grams of granulated sugar and a pinch of salt, pour in with a pinch of vanilla extract and mix well.
2. Add 1 egg yolk in portions and mix well.
3. Until it becomes evenly creamy, add 2 scoops of water in two times and knead until smooth
4. Sift in 100 grams of low-gluten flour and knead it lightly to avoid gluten formation.
5. Sprinkle a little dry powder (outside the portion), pat it flat, wrap it in plastic wrap and put it in the refrigerator for 1 hour.
6. Roll it out to a thickness of 3 mm and cover it in a mini chrysanthemum mold. Crush off the excess part of the edge. Finish the edges and pierce out the air holes with a fork or a hole-rolling wheel.
7. Put a little soybeans or other heavy objects in the inner core to avoid bulging at the bottom when roasting. Put it into the middle layer of the preheated oven, and bake for about 10 minutes at 160 degrees.
8. Take it out to cool and demould.
9.
To make the custard sauce: (2 servings)
Pour the egg yolks and caster sugar into the basin, and stir quickly until slightly whitish.
10. Add sifted cornstarch and low flour in the pot, mix thoroughly
11. Pour the milk into the milk pan, heat it up on a low fire, pour it into the basin of the previous step, stir
12. Continue to heat on a low heat, stirring constantly, until it becomes viscous
13. Pour into the big plate and spread to cool
14. Put it into a cut piping bag and squeeze it into the tart wrapper. Slice various fruits and place them on top for decoration.
