Milk and Nut Tart

Flavor: Milk; Technique: Baking; Time: 20 minutes; Difficulty: Easy.

Steps to Make Milk and Nut Tart

Soften the butter in advance, sift in the powdered sugar, and beat with an electric egg beater until smooth.

Add the egg liquid and stir until fully absorbed.

Use a scraper to mix it into a dough and let it stand for 10 minutes.

Then roll it out with a rolling pin and use a mold to stamp out the round pieces.

Place the tart shell in the mold, shape it, let it completely adhere to the mold, and then use a fork to poke some small holes in the bottom of the tart shell.

Preheat the oven to 180 degrees with both upper and lower heat, and bake for 15 minutes.

Remove the baked tart shell from the mold and let it cool.

Put the whipping cream, granulated sugar, and honey in a non-stick pan, and slowly cook over medium heat. When the syrup turns a little darker in color and foams, turn off the heat.

Add the mixed nuts and quickly mix them evenly with a scraper to coat the nuts with syrup.

Fill each tart shell with the prepared nut syrup using a spoon.

Bake again with the hot air function at 130 degrees for 10 minutes, remove and let dry, and serve on a plate.