* Gently dissolve butter at room temperature, add sugar powder, mix evenly, and then mix lightly in a couple of batches... Put the dough into one lump and put it in the plastic wrap and put it in the refrigerator for about an hour..

Take the dough out of the refrigerator, sprinkle flour on it, push it thinly with a rolling pin, dip it into a round cookie frame, place it in a low muffin frame, and press it with a fork to prevent the dough from swelling while baking

If you put it in the refrigerator and bake it for about 30 minutes, the crispy texture is very good..
Bake in a preheated oven at 170 degrees for 20 minutes..

Bake in a preheated oven at 170 degrees for 20 minutes..
Apply a bit of apricot jam on the edges and put down the sugar powder on a sieve to make the edges look pretty

Whip the whipped cream, put the pods in the piping bag, and squeeze them into the tart paper.. I'm going to put kiwi on top...I don't really need a pod.

Cut the kiwi into the right size and prepare it...

If I squeezed cream out of a tart cup... Put a lot of cut kiwis on top of the whipped cream and then sprinkle sugar powder on the top to make a very delicious kiwi tart...

It's a kiwi cream cup..~ There was whipped cream left, so I put whipped cream and kiwi properly in the cup.. It seemed to go well with kiwi...