1. Crispy tart: 150g low flour, 75g cornstarch, 4g white sugar (I used 4g xylitol), 3-4g salt, 45g milk, 22g egg yolk, 135g low flour, corn Mix the starch, sugar, and salt and add the frozen diced butter
2. Use a scraper to cut and mix into granules. Coat the butter granules evenly with powdered eggs and milk, and beat them evenly
3. A hollow is formed in the middle, pour in the evenly mixed custard and milk mixture, press it over with a scraper, and mix into a dough, don’t overdo it, put it in a fresh-keeping bag, put it in the refrigerator to relax for 1 hour
4.
Take out the chilled loose tart skin, roll it into a large circle about 3mm thick, scoop it up with a spatula, put it into the mold, press and compact the bottom and the surroundings, remove the excess tata skin, put greased paper on it, and put the mung bean ( You can also use other heavy objects that can be baked, the purpose is to prevent the taper from bulging during the baking process)
Put it in the oven, the middle and lower level, the upper and lower heat, about 175 degrees; bake for 20 minutes, take out the beans from the mold, put them in the oven again, and bake for about 10 minutes, the tapi is light yellow
5. Custard filling: 150 grams of milk, 20 grams of butter, 10 grams of low powder, 2 grams of salt, 30 grams of whole egg liquid, appropriate amount of white pepper, appropriate amount of peas, carrots, sweet corn, and appropriate amount of bacon and onion. Pour milk into a bowl , Microwave heating for 1 minute, put in the chilled butter, stir until the butter is completely melted, put it to room temperature, set aside. Add salt and powder to the whole egg liquid, stir well, add butter milk liquid, then stir evenly, add white pepper powder to prepare the vegetables, pour clean water into the pot, add a little salt and oil, and after the water is boiled, add the vegetables. 1, 2 minutes can be picked up and drained. Cut the bacon into small pieces, shred the onion, put it in the pan and stir fry until it is fragrant, and set it aside
6. Add vegetables and bacon to the baked tart
7. Pour the egg cream and sprinkle with mozzarella cheese
8. Put it in the oven, turn 170 degrees, lower the middle, up and down, for about 40 minutes, until the egg and milk is completely solidified, take it out and put it at room temperature, then demould
Tips:1. The vegetables can be adjusted by yourself, you can put shiitake mushrooms, snow peas, etc. I also put 3 okra.
2. This amount is a bit too much to make 6 inches, I also made a shallow dish with the corners
