【Mini Pineapple Cream Raspberry Tart】——Produced by COUSS E5

Practice steps

1: After the butter softens, add powdered sugar and stir well.

2: Add almond flour and salt and continue to stir well.

3: Add vanilla pods and continue stirring.

4: Add the eggs and continue stirring.

5: Add sifted low gluten flour and stir well.

6: Wrap the kneaded dough in plastic wrap and refrigerate for 2 hours.

7: Refrigerate the dough and roll out into thin slices with a rolling pin.

8: Apply a layer of butter to the tower mold and spread a layer of skin evenly.

9: Fork the eye with a fork and put oil paper under the skin, and put baked beans on top.

10, couss e5 (co-5201) oven, choose to heat up and down 190 degrees, 10 minutes, preheat to complete the prompt sound and put in.

11: Bake until the surrounding color is beautiful, let cool and set aside.

12: After the filling butter is softened, add the pureed raspberries and stir well, put them in the refrigerator and refrigerate for later.

13: After the tarpy is cooled, spread evenly with raspberry puree, put the cut pineapple slices on top, and garnish with mint leaves.

14, sweet and sour taste is very good.

15. Pay attention to the official WeChat of couss (WeChat: couss1918) to get more delicious recipes.

16. Scan Taobao to understand the oven information.

Tips

1. The filling can be added according to your preference. 2. The baking temperature and time are only for participation, please adjust according to the characteristics of the oven.

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