STEP 1/8
* 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..
STEP 2/8
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
STEP 3/8
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..
STEP 4/8
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
STEP 5/8
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.
STEP 6/8
Cut the kiwi into the right size and prepare it...
STEP 7/8
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...
STEP 8/8
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...