1. Put the melted butter and powdered sugar in the bowl of the egg-beater in A. Stir the egg-beater until it is all blended, then add the egg mixture,...

2. Add 5 grams of light cream from A, and continue to beat with a whisk (if the portion is not large, you can use a handmade whisk)

3. 90 grams of flour weighed and put into a powder sieve, be sure to use a powder sieve slowly sifted into the crust will be more delicate

4. Slowly pinch together, because there is a lot of butter, the crust is easy to do basin light, hand light, dough light kneaded into a smooth dough be sure to cover with plastic wrap and put in the refrigerator for at least an hour to remove

Mix all the ingredients in B, cover with plastic wrap and put in the refrigerator for at least 6 hours or so. The recipe states that the custard will need to sit for a while to blend, and the finished product will have a stronger flavor

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You can divide the tartare into two large portions, roll it out into a large crust about 0.4 cm thick, and then press it directly onto the crust with a ring mold

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The more delicate way to do this is to divide the tartare into 6 equal portions. Divide the tartare into 6 equal portions, roll them out to an even thickness, and then press out the tartare. Remove the round tartlets and place them in the tart molds, pressing gently in a circular motion to fit. When all the tartlets are done, put them in the refrigerator as the custard

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9

Preheat the oven at 250 degrees Celsius. Pour the tart water into the tartlet molds separately, and the remaining tartlets can be made into cookie cutters, and bake in the oven until the custard is lightly caramelized and the tartlets turn light brown. Allow to cool before carefully pouring out of the molds