STEP 1/11
Gently beat butter at room temperature, then add sugar powder and mix.
STEP 2/11
Add egg yolk and vanilla essence and mix.
STEP 3/11
Put the powder through a sieve into the evenly mixed dough.
STEP 4/11
After clumping the dough into a lump, put it in for about 1 to 2 hours.
STEP 5/11
Make choux cream while the dough is resting. Add butter to whipped cream and bring to a boil.
STEP 6/11
Put the powder in a sieve and mix it while stirring evenly.
STEP 7/11
Remove from heat and cool, then add eggs one at a time and mix.
STEP 8/11
Push the tart dough out of the refrigerator with a rolling pin and place it in a tart pan, and poke it with a fork to prevent the dough from swelling when baked in a mold.
STEP 9/11
Place the paper foil on the tart, place the tart press stone, bake it in a preheated oven at 170 degrees for 10 minutes, remove the press stone, and bake it again for 10 minutes.
STEP 10/11
Pour a lot of pre-made custard cream into the mold, flatten it, and put blueberries on top.
STEP 11/11
I baked it for 20 minutes in a 170 degree oven at Sangte ~ And sprinkle sugar powder evenly. Cut it into pretty pieces and eat it deliciously