1. Prepare ingredients: low-gluten flour, butter, eggs, milk, egg yolk, cornstarch, vanilla pods, strawberry Accessories: white sugar, salt, powdered sugar
2. Egg tart bottom: Mix the low powder, sugar and salt evenly. Cut the butter into small pieces and knead into the mixed powder to make it fully blended. Beat the eggs into it and knead it into a smooth dough. Keep in the refrigerator slightly
3. Take out the dough, roll it out to a moderate thickness, put it into a tower mold, and compact it. Poke some small holes with a fork
4. Press the tart cake with oil paper, put a heavy object on it (conducive to the uniform thickness of the bottom of the tower), put it in the oven, and bake it in the middle of the fire at 180°C for 20 minutes. Take out and let cool
5. Custard sauce production: open the vanilla pod, scrape out the vanilla seeds, put the vanilla pod, vanilla seeds, and milk together in a pot and boil on low heat, take out the vanilla pod
6. Stir the egg yolk and white sugar evenly, sift in the low flour and poppy powder and mix evenly. Pour in a little hot milk and quickly beat it evenly, then pour the mixture into a small pot of boiling milk, heat it on a low heat, and beat it until it is smooth and smooth. Put it in a bowl, brush with a little butter, and cover with plastic wrap
7. Squeeze the custard sauce into the bottom of the cooled tower, decorate with strawberries, and sieve some powdered sugar.
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