1. Prepare the required materials
2. Soften the butter in the greenhouse, add powdered sugar
3. Add low-gluten flour
4. Then use your hands to make crumb-like coarse grains
5. Add two more raw egg yolks
6. Knead the dough with your hands, knead the dough until it is smooth, cover with plastic wrap and store in the refrigerator for 30 minutes
7. Tart mold with dry powder
8. Take out the refrigerated dough
9. Divide into small doughs of about 13 grams, depending on the size of your own mold
10. Roll the dough into small circles
11. Place the edges and bottom in the mold and compact by hand
12. Make all the dough in turn
13. Fork some small holes in the middle with a small fork to prevent thermal expansion
14. Prepare all the pie bottoms, preheat the oven to 200 degrees, place the middle layer of the oven for about 18 to 20 minutes, and bake it until it is colored. Observe the color changes of the pie bottoms on the way to avoid baking.
15. The bottom of the baked pie can be demoulded after removing the upside-down button
16. Peel and seed papaya
17. Cut into small dices
18. Put the diced papaya into the pie bottom
19. Whipped cream with 15 grams of sugar
20. Put the cream in a piping bag, squeeze it on the papaya, and sift the cocoa powder. I also took the picture of squeezing the cream. I don’t know why it shows blank on the computer and there is nothing. It is really crazy
Tips:1. This amount can be made into 19 small chrysanthemum egg tart molds, which can be determined according to the size of your own mold;
2. The sugar content of whipped cream is relatively light, you can increase the amount of sugar if you like sweet ones;
3. Fruits can be changed to what you like.
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