Easy Assorted Fruit Tart

I will share with you the mixed fruit tart I made. To make a tart shell: 80g butter, 30g icing sugar, 25g egg wash, 2 drops of butter, 155g low-gluten flour, prepared mixed fruit : Use a round spoon to scoop out the pulp of half a honeydew melon, peel and slice the kiwi fruit, wash and dry the blue enzyme, cut the canned pineapple slices into small pieces, slice the half of the canned peach into thin slices, use as a tart shell Waterproof: 35g black chocolate chips, make Cream cheese sauce: 15g custard powder, 50g milk, making cream: 25g sweet cream, first make the tart shell, pour the butter into a large plate, add the icing sugar, rub the butter and icing sugar together, add the egg mixture and mix well, Add 1 drop of saffron oil and knead well, add flour in several batches, knead until no powder can be seen, don't knead again, it will become gluten, move the dough to the workbench and shape into a long strip, cut into 8 equal pieces and round them, ready 8 tart molds, sprinkle some dry flour on the table, put the dough on the powder and press it flat, put the powdered side up into the tart mold, use your thumb to press clockwise from the center of the dough to the edge of the mold, and it is ready. After all the tart shells, use a fork to insert some air holes in the bottom of the shell. Before the tart shells are put into the oven, adjust the oven to 180 degrees to preheat 20 minutes in advance, put the tart shells into the oven, and bake at 180 degrees for about 20 minutes. The yellow can be taken out of the oven, let cool and set aside, make the chocolate syrup: prepare two plates, one large and one small, pour an appropriate amount of hot water (about 70 degrees) into the large plate, put the chocolate chips in the small plate, place the small plate on the hot water, slowly Slowly dissolve the chocolate into a paste. Do not splash water when stirring the chocolate. Sweep the chocolate paste into the cooled tart shell for waterproofing, and set it aside for later use. Make custard sauce: 50g milk, add 12g custard powder, pour into a small pot, set aside Stir and cook over low heat until the dough turns off the heat, and let it cool for later use. I put part of the tart valley directly into the custard, put the mixed fruit, and put the other tart valley into the custard sauce to make the custard sauce: 50g of sweet cream, stir Beat until it does not slip when scooped with a spoon, scoop out the required amount, add an appropriate amount of custard and mix well, put in the tart shell about 8 minutes full, and place the mixed fruit, so the mixed fruit tart is ready! Today's sharing is here for now, thank you for watching, liking, subscribing and sharing! See you in the next video 😘!

[@yili8233]

好丰富

[@ilovebaking_hk]

口感豐富，有時間可試下做

[@monieexu3498]

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[@ilovebaking_hk]

😋😋👍

[@cherrychan141]

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[@ilovebaking_hk]

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