-
1
Refer to the tart, and follow steps 1 ~ 8.
-
2
Chill in the refrigerator.
-
3
Make the almond cream with the ingredients.
-
4
Bring the egg and butter to room temperature.
-
5
Divide the sugar into portions and mix one portion at a time into the butter.
-
6
Next, pour the beaten egg in a little at a time, mixing well with each addition.
-
7
Sift the almond powder into the batter and mix well.
-
8
Fill the tart with the almond cream and bake at 180C for about 30 minutes (keep an eye on it).
-
9
If it seems like it will burn, cover with aluminum foil.
-
10
Make the custard cream with the ingredients.
-
11
Sift the flour, cornstarch, and sugar into a heatproof bowl.
-
12
Thoroughly mix in about 1/3 of the milk, then mix in the egg, then the remaining milk.
-
13
Heat in the microwave at 600W for about 2 minutes.
-
14
Stir well.
-
15
Heat for another 1 ~ 2 minutes while keeping an eye on it.
-
16
Remove from the microwave and stir well.
-
17
Optionally mix in some vanilla extract or rum.
-
18
Cover the bowl with plastic wrap and cool in the refrigerator.
-
19
Once cooled, pour into the tart.
-
20
Wash and thoroughly drain the strawberries and arrange on top of the tart.
-
21
I put a ring of whipped cream around the strawberries.
-
22
I also added blueberries and finished with jam Please decorate as you like!
