French Tapi: The butter softens at room temperature, adds white sugar and salt, and whipped to whiteness.
Add ice water and low-gluten flour
Stir with a spatula until there is no dry powder
Press into a smooth dough (do not over-dough the dough to avoid gluten)
Knead into a 0.4cm thick sheet and spread it into the tower mold (if it is too sticky, it can be sprinkled with a little flour to prevent sticking, or put it in the refrigerator for a while)
Use a rolling pin to remove the excess tapi at the top
Use a fork to poke some small holes in the tapi (to prevent the tart from expanding and swell when grilled) and put it in the refrigerator for 1 hour. After refrigerating, put it in a preheated 175 degree oven and bake for 15-20 minutes.
Caramel Walnut: Put the sugar and honey together in a small pot, heat it on medium and small heat (do not stir during the period), crush the walnuts in a preheated 170 degree oven, and bake for about 6 minutes to make the walnuts crispy.
Heated until the syrup is amber, stalling
Use a microwave oven to heat the whipped cream until it is just boiling (be careful to avoid boiling the whipping cream when heated in a microwave oven), add it to the caramel twice.
Boiling and splashing when pouring whipped cream, pay attention to safety
Pour the roasted walnuts and mix well
After the caramelized walnuts are slightly cooled, they are placed in a half-cooked tapi.
Put it in the oven of preheated 175, bake for about 30 minutes, and release it after cooling.
Tapi formula reference "I want to eat a happy fruit dessert" caramel reference "fruit cake delicious secret"