Refreshing Lemon Cocoa Tart

Refreshing Lemon Cocoa Tart

1. Get the ingredients you need! One lemon, you can soak the lemon peel first! Then squeeze out the lemon juice, a lemon juice can also be 35-40g.

2. Put all the ingredients in the tart crust together in the bread bucket and mix for 10 minutes in the bread machine! save time and energy!

3. The stirred state is in the state of biscuits!

4. Manually and evenly! Knead into a ball! Keep in the refrigerator for 30 minutes.

5. Take out the dough and roll it into the thickness of the dumpling wrapper.

6. Lift up the plastic wrap to cover the Xuechu 12-cup non-stick flower-shaped egg tart mold,

7. Truth is a good edge, insert a few small holes at the bottom! Prevent the bottom from bulging when baking, don't penetrate it!

8. Lay a layer of absorbent paper on mung beans, or red beans, or... soft stone, hahaha, still prevent the bottom from bulging! 170 degrees, bottom floor, 25 minutes,

9. Put the lemon juice ingredients into a small pot and stir on low heat, stirring until thick! Cool down for use!

10. Put it into the tare weight of the baked tart, put it in the refrigerator for 2 hours and let it solidify a little bit, and taste better.

11. Sprinkle a little icing sugar at the end... it's delicious.

Tips:

This lemon tart is relatively simple to make, as long as the ingredients are prepared, it can be stirred in two times. The tart liquid is refreshing and refreshing. If you don't like it, you can put it into egg tart or cream, etc. How do you like it? The bitterness of the cocoa and the slightly sourness of the lemon...hehe, it's delicious!