Bacon Toast Tart

Overview

I invented a new way to eat toast. Common ingredients, different ways to eat. It will also give you a different taste visually. Toast, bacon, and salad dressing are always good partners. The [Toast Salad Tart] produced by Shuai is macroscopically salty. But taste it carefully and wonder what kind of taste you can taste?

Tags

• baking
• paita
• bacon
• butter
• kewpie salad dressing
• square toast
• black pepper
• ketchup

Ingredients

Steps

1. 1 Slice the toast into slightly thick slices (I baked a 450g square pumpkin toast in advance, so it is yellow in color. If you slice it too thinly, the tart shell will break)

   

2. 2 Use two tart molds to compact the toast pieces

   

3. 3 After turning it upside down, you can carve out a toast tart crust

   

4. 4 Layer one layer like this (all stacked up and pressed for 10 minutes to set)

   

5. 5 Then take off the toast tart shell and spread softened butter on the tart mold (this is to prevent sticking and make it crispier when eaten)

   

6. 6 Place the toast tart crust on the buttered tart mold again, and spread a little Kewpie salad dressing (just apply a thin layer according to personal taste)

   

7. 7 Cut the edges of the toast into pieces and put them on the toast tart. Preheat the oven to 180 degrees and bake for 5 minutes (this way the tart shell will be set and the toast pieces will be crispy)

   

8. 8 Top with sliced bacon

   

9. 9 Sprinkle a little black pepper, preheat the oven to 180 degrees, and bake the upper layer for 8 minutes until the bacon is browned and discolored (if the upper and lower heat are independently controlled, it is recommended to set the upper heat to 200 degrees and the lower heat to 140 degrees. This is based on the maturity of the bacon)

   

10. 10 When it comes out of the oven, add salad dressing and ketchup and it's ready to eat (it's best to eat it while it's hot, and we also want to feel like an egg tart when eating toast)