Wild Blueberry Tart Pie
1.
Finished product
2.
Tart crust material: butter 105 g sugar 3 g salt 2 g low-gluten flour 170 g egg yolk 6 g water 25 g tart filling material: egg 1 egg yolk 1 sugar powder 45 g whipped cream 70 g milk 20 g vanilla extract a few drops of corn 10 grams of starch. Accessories: wild blueberries. Baking time: 180 degrees 25 minutes. Baking mold: Xuechu 28CM tart plate
3.
Soften the butter, add sugar and salt to beat
4.
Then sift in low-gluten flour, egg yolk and water and knead into a ball
5.
Put it in the refrigerator for one hour
6.
Mix all the ingredients for the tart filling
7.
After stirring, filter to make it more delicate
8.
Take out the refrigerated tart crust, put it in a pie pan and roll it out. By the way, fork some small holes with a fork
9.
Press the heavy object, put it in the oven at 180 degrees and bake for about 20 minutes
10.
After taking it out, pour in the tart stuffing and put wild blueberries on the surface
11.
Put it in the preheated oven again at 180 degrees and bake for about 25 minutes
12.
Take it out and cool it, sprinkle with powdered sugar, and add fresh wild blueberries to garnish.
Tips:
It is best to press and bake the tart crust with a heavy object first to avoid bulging after pouring the tart stuffing. The temperature of each oven is different. Please increase or decrease as appropriate. I use the E43A oven of North American Electric.
