Cream the butter, add salt and sugar, then divide the eggs 2-3 times and mix them so that they don't separate.

Mix the pre-suffered powders, and when the dough becomes a lump, mix them in a plastic bag and put them in the refrigerator for more than 30 minutes.

Remove the dough from the refrigerator, push it to 3mm thick, and place it in a mold.

Use a rolling pin to clean the top of the dough and use a fork to prevent swelling.

Making almond cream
Cream the butter, add the sugar powder and mix, then add the eggs.

You can make almond cream and cream patissier while the tart is resting Add cream patisserie and milk to make custard cream If you don't have cream patissier, you can skip it

Squeeze the almond cream into a piping bag and squeeze the custard cream and bake it for 30-35 minutes at 180-170 degrees~~ Adjust the time for baking tarts according to oven specifications After cooling the baked tartji, whip the whipped cream, put the pod in a piping bag, squeeze it out, and decorate it with green grapes~~