1.
Pour the butter, sugar, flour, and salt into a large bowl.
2. Use a spatula to press and mix into coarse corn flour.
3. Knead into a dough, put it in a fresh-keeping bag and refrigerate for later use.
4. To make custard sauce, mix well with egg yolk and sugar, add starch and milk, stir and filter.
5. Heat on low heat until thick and textured, cover with plastic wrap and refrigerate for later use. (Keep stirring during heating.)
6. Take out the tart and roll it into a suitable size. (Use a plastic bag or plastic wrap to prevent sticking. If the weather is hot and the rolling is too soft, you can put it back in the refrigerator and wait for it to be harder before taking it out)
7. Tear off the plastic wrap, cover it in the tart mold, fit the mold on all four sides, and roll out the excess tapioca. (It is best to operate in an air-conditioned room in summer, otherwise it will be a bit ugly like me, although it does not affect food, it is not photogenic.)
8. The tart crust is filled with holes, covered with greased paper, covered with baking stones, and placed in the oven at 180 degrees for 10 minutes. (Without baking stone, it can also be soybeans, black beans, red beans, all kinds of your convenient beans. Hahaha, I use barley. The roasted barley is cooked with less coldness, which is perfect.)
9. Take out the barley and bake for another 5 minutes, let cool and set aside.
10.
Take out the custard sauce and stir, put it into a piping bag, and squeeze it on the bottom of the tart.
Finally, put the cut peaches and squeeze the lemon juice.
