Raspberry Walnut Tart

Raspberry Walnut Tart

1. Raspberry Walnut Tart! (One six-inch tart plate)
First make the tart crust. Mix arowana low-gluten flour and cocoa powder through a sieve, add fine sugar and mix well in the basin

2. The butter does not need to be softened, just cut it into small pieces

3. Mix the cut into small pieces of butter and flour, and knead well with your hands! The state of being rubbed into coarse corn flour

4. Pour water in

5. Knead it into a smooth dough (as long as it is a dough, don't knead it hard), wrap the dough with plastic wrap, and put it in the refrigerator to relax for an hour! Sprinkle thin powder on the chopping board to prevent sticking, put the refrigerated dough on the chopping board and roll it into thin slices! Put the rolled tart wrapper on the tart pan, and press it gently with your hand. The tart wrapper fits on the tart pan

6. Use a rolling pin to roll on the tart pan and cut off the excess dough! The remaining dough will be used for later decoration! Put the tart plate in the refrigerator lid and put it in the refrigerator freezer to continue to chill and relax for an hour

7. When the tart crust is loose, let's make the brown sugar walnut filling! Break up raw walnuts! Don't need to cut it, it will be too broken, spread it in a baking tray and bake at 160 degrees for 10 minutes! Cooling out of the oven for standby

8. Put the brown sugar, caster sugar, water, and cut into small pieces of butter in a small pot together!

9. Heat on low heat until all sugar is dissolved

10. After the sugar liquid has cooled to not hot, pour in the beaten egg liquid and stir evenly

11. Pour the roasted walnuts into the mixture and mix well to form walnut filling

12. Take out the loose tart crust and use a fork to make a small hole at the bottom of the tart crust

13. Spread tin foil, and then put beans on the tin foil to prevent the tart crust from bulging during baking

14. Air roast at 180 degrees for 15 minutes

15. After 15 minutes, take out the tart pan, remove the tin foil and beans, put the tart pan in the oven, and bake at 180 degrees for 4 minutes

16. Fold the tin foil into a semi-circle half the size of the tart plate, with several layers of tin foil spaced apart, put the tin foil holder in the tart plate, and put beans in the tin foil holder~! The other half of the tart crust is filled with brown sugar and walnut filling (if there is a lot of filling, a little bit is left! If you like plenty of filling, put it in enough)

17. Roll out the remaining tart crust into thin slices and use your imagination to decorate it on the walnut tart half filled with walnuts! For the part that needs to be sticky, just apply a little egg liquid and stick it.

18. Put the finished walnut tart in the oven, air roast 170 degrees for 35 minutes

19. Let the roasted walnut tart cool, remove the tin foil and beans! So half of the tart crust just now is empty without filling! We used to put raspberries! Wash the fresh raspberries and absorb the moisture with a paper towel! Just decorate on the walnut tart