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Even though the tart crust doesn't have a lot of butter, it's crispy!
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Once the tart crust is baked, remove from the heat and let it cool.
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In a dry pot, combine the sugar and sifted flour and mix with a small whisk.
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Mix until there are no more lumps.
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Add 50 ml of milk and mix until there are no more lumps.
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(Make sure to sift the flour in Step 2.
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If you don't, then it will become really lumpy).
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Add the egg yolk and mix with a whisk.
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Next, add the yogurt and mix well with the whisk.
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When evenly mixed, turn on the heat to medium.
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When it boils, use a rubber spatula to scrape the edges and the bottom while continuing to mix.
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You must be very careful to scrape the bottom and sides because if you don't, the bottom will burn quite quickly!
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When it begins to thicken, quickly switch back to a whisk and mix it all at once to remove the lumps.
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When it starts to bubble, turn off the heat, add the butter, and melt it into the cream.
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Pour the cream into a stainless steel bowl and cool the bottom over water.
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While cooling, switch it to ice water and let cool.
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Pour the yogurt custard cream into the tart crust and let chill in the refrigerator.
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Arrange the fruit in a circular pattern, cut, and enjoy.
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19
If you change the fruit, you can enjoy many kinds of tarts.
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Strawberries, blueberries, raspberries, etc.
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Please refer tofor the tart crust.
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Even though there's not much butter, it's crispy!
