1. Defrost the crust and roll it out with a rolling pin
2. Then roll up
3. Divide a flying cake crust into 6 small doses
4. Take 2 small doses and stack them together
5. Then put it into the mold, and press the shape along the mold by hand, preferably higher than the mold
6. Press a heavy object in the middle and put it in the oven at 180 degrees and bake for 10 minutes
7. Take it out and demould, brush some tomato sauce on the inside, then put it in the oven at 180 degrees and bake for about 8 minutes
8. Clean the shrimps, soak up the water with a kitchen paper towel, add salt, cooking wine, and white pepper to a bowl and marinate
9. Wrap it in starch
10. Heat the frying pan, add the shrimps and fry them until they change color, then remove
11. Use kitchen paper towels to soak up the oil
12. Add salad dressing and mix well
13. After cutting the avocado into pieces, add some olive oil, grapefruit salt, lemon juice, and chopped black pepper, and mix well
14. Take the red grapefruit and tear the pulp into small pieces, and slice the black olives
15. Put the prepared ingredients into the tart
16. carry out
Tips:The fruit varieties can be adjusted according to your preference. You can make 6 pieces of pie crusts on 2 sheets, because there are only 3 moulds, so I bake it in 2 times.
