Red Mountain Berry Holy Tart
By LiaKlocko
The Red Berry Saint Tower is a combination I came up with with a brainwave. Ruby red with vermilion looks very fashionable. The taste is crispy, sweet and sour, and it is very delicious. Red raspberries are raspberries. Friends who want to make them can give them a try.
Recipe Recommendations
- low-gluten flour 300g
- sugar 20g
- cream 40g
- milk 70g
- butter 50g
- salt 5g
- sweet and sour
- roast
- three-quarters of an hour
- ordinary
Steps for Red Mountain Berry Holy Tart
1
Sift the flour, add sugar and salt, and mix well.
2
Then add milk and mix well.
3
. Add the cream and mix well.
4
Add the cream and mix well.
5
Heat and melt the butter.
6
Pour the melted butter into the flour and mix well.
7
Knead into a smooth dough.
8
Roll out the dough into a 5- 6mm dough sheet, and use an egg tart mold to create a round tartar skin.
9
Put the buckled tart skin in the egg tart mold and tidy it up.
10
Use a spoon to evenly fill the red mountain berry sauce into the mold until it is about 60% full. Preheat the oven at 180 degrees C and bake for 20 minutes. After baking, place half of the cherry fruits in the middle. It worked.Red Mountain Berry Holy Tart Make Tips
1. Tart skins taste better if they are not afraid of greasy ones. 2. You don't need to roast the holy lady fruits, and they don't look very good after roasting. 3. Don't crave too much jam. The jam will expand after roasting. Too much will easily come out of the tarts.