水果挞 Fruit Tart

用电动搅拌器，把糖和鸡蛋搅拌至溶解，然后加入牛油，搅拌至刚刚 混合即可，然后再慢慢倒入面粉和牛奶，搓成面团，收入冰箱约30分 钟。 Using an electric beater, beat sugar & egg together until sugar melts. Beat in butter until just mixed. Slowly fold in flour & milk powder until the dough binds together. Chill in refrigerator for 30 minutes.

在桌面撒少许面粉，然后把面团杆成半公分厚。 Lightly dust the surface with extra flour. Roll out the pastry to about 0.5cm thick.

把挞皮压入挞模具中，周边捏紧。用刀刮掉模具外额外的面皮，然后 放入预热至180℃的烤炉里烤约20-25分钟至变浅金黄色。把挞皮从模具中脱出，让它冷却。 Flip over the tart mold and press in the dough in the sides. Using a knife, cut off excess dough & bake tart molds in pre-heated oven @ 180℃ for 20-25 minutes or until lightly browned。 Remove tart casings from the mould and leave to cool.

把蛋黄粉， 鲜奶及奶粉混合，然后加入清水，白糖及牛油，以中火煮 5-8分钟，不断搅拌至稠。熄火，面上直接覆盖保鲜膜，让它冷却15分 钟。 Whisk together the custard powder, milk powder & milk in a saucepan until well combined. Add the sugar, water & butter. Cook over medium heat, stirring, for 5-8 minutes or until custard thickens and coats the back of a spoon. Remove from heat and cover the surface with plastic wrap. Let cool for 15 minutes.

把温的奶皇馅料倒在挞模里，然后铺上水果。 Pour the warm custard into the tart casing, top with fresh fruits.

用少许水稀释杏桃果酱，然后用它涂刷水果表面。收入冰箱，让奶皇馅料凝结，吃时切块。 Dilute some apricot jam with hot water. Brush the top of the fruits with either apricot jam/apricot gel.(pic8) Chill in the fridge to set the custard before serving. Slice into wedges.