Blueberry Crispy Tart Homemade Egg Tart in Hot Summer

Overview

How to cook Blueberry Crispy Tart Homemade Egg Tart in Hot Summer at home

Mix and sift the low flour, high flour and milk powder. Cut the butter into cubes (note: the butter must have just been taken out of the freezer)
Mix the flour and diced butter together and knead evenly until it becomes uniform and loose particles.
Then add the milk and egg yolk mixture, and slowly knead until no dry powder can be seen. Pay attention to the dough mixing technique and do not over-knead the dough
See the technique in the picture. This technique is to avoid gluten. If the dry powder is no longer visible on the dough, wrap it in plastic wrap and refrigerate it for 30 minutes;
Divide the refrigerated dough into 25g pieces. Spread a layer of butter evenly into the tart mold
Put 25 grams of dough in and slowly press it into the shape of the mold.
Try to extend beyond the edge of the mold. The fuller the shape, the more beautiful it will be when baked.
Press the shape of the skin, make some small holes with a fork, and then press a little weight
degrees, middle layer, bake for about 10 minutes. For the egg tart recipe and baking method, please refer to: Vanilla Egg Tart.
After baking, sift a little powdered sugar on the surface, put blueberries on it, and it will be delicious