Cooking Steps

1. 

   Step1:[tart part] sugar oil method - first butter the cream into cream, then add sugar powder and vanilla seed. Mix well. Add eggs in several times. After mixing until no egg liquid can be seen, add salt, almond powder (sifted in advance), low gluten powder (sifted in advance). Press and mix until there is no dry powder. Then roll it into a 5mm thick circle with a rolling pin. Wrap it with plastic wrap and refrigerate for an hour. The first thing to do is to give 2 / 3 of 41 grams of sugar to milk and 1 / 3 to egg yolk. Stir egg yolk. Mix well with sugar and flour. Boil the milk + sugar + vanilla pods to a false boiling point (i.e. a uniform small bubble appears in the center of the milk pan). Then pour a small amount of it into the egg yolk liquid. Mix it evenly and pour it back into the milk. Let the electromagnetic furnace cook it with 300 watts of electric power until it is smooth and thick and then cool. Add the softened butter. Stir until smooth. [diplomat's cream] after neutral whipping, mix with casda sauce. Stir until smooth. Take out the tarts that have been refrigerated for an hour from the refrigerator, roll them thin, and lay them in the steel ring of sn3219, 8.5cm of Sanneng. Pierce the bottom of the tarts, put them into the oven, heat them for 180 minutes, and heat them for 180.13 minutes. When it's out of the oven, let the tarts cool. Squeeze in the diplomat's sauce with a mounting bag. Put fresh fruit on it. Done.