2, butter greenhouse softened, add powdered sugar.
3, add low gluten flour.
4, and then rolled into breadcrumb-like coarse grains.
5, then add two egg yolks.
6, with hands and dough, knead the dough until smooth, cover with plastic wrap and put in the refrigerator for 30 minutes.
7, tart molds patted with dry powder.
8: Take out the chilled dough.
9: Divide the dough into 13 grams. （
10: Roll out the dough into a small circle.
11, put into the mold.
12: Compact the edges and bottom with your hands.
13: Make all the dough in turn.
14: Fork some holes in the center with a small fork to prevent expansion.
15, all the pie crust, preheat the oven to 200 degrees, put the oven in the middle of 18-20 minutes, bake to the color. (On the way to observe the color change of the bottom of the pie, so as to avoid baking paste)
16, baked pie bottom out of inverted buckle can be removed from the mold.
17, papaya peeled and seeded.
18, cut into small dices.
19: Put the papaya into the pie base.
20, light cream with 15 grams of sugar whipped.
21, put the cream into a laminating bag, squeeze on the papaya, and then sift with cocoa powder.