|Fine granulated sugar||38g|
|Whole egg liquid||25g|
|Fine sugar A||32g|
|Sunshine rose grape||a string|
|Fine sugar B||10g|
First make the tower stuffing, put the egg yolk and fine sugar into the mixing bowl and mix well.
Add cornstarch and mix well.
Add milk heated to body temperature and mix well.
After sifting the liquid from the previous step, pour it into a small pot, heat it on low heat, and stir until it is thick.
After the cooked Caska filling is sealed with plastic wrap, it is quickly cooled down and put into refrigerating. I use the ice tray to cool down quickly. Friends without ice tray can try to cool the ice in a small bowl.
Now make the tart, the butter is softened and evenly mixed with the fine sugar A.
Add the room temperature egg yolk and salt and mix well.
After the powder material is added by sieving, mix well.
The dough was taken out on a plastic wrap, pressed into a rectangular dough, and placed in a refrigerator for 1 hour.
Remove the refrigerated dough into a thickness of 3 mm, place the dough into the mold, and poke the hole at the bottom with a fork.
Put in preheated to 190 ° oven and bake for 15 minutes.
In the time of cooling the baked tart, the tower stuffing is followed, and the whipped cream and fine sugar B hit the lines.
Remove the frozen custard stuffing, add whipped cream and continue to stir until evenly.
The tower stuffing is filled into the tart that has been cooled.
Sunshine rose, wash and dry the water, then cut it, put it on the tower stuffing.