Shortening 60g
Icing Sugar 30g
Low-gluten flour 75g
Vanilla powder a pinch 1. Soften shortening at room temperature, mix with 30g powdered sugar, and stir until well combined. 2. Gradually add 1 whole egg liquid in portions and mix well. 3. Sift in 170g low-gluten flour. 4. Knead into a dough. 5. Roll the dough into a long strip and divide into small pieces. 6. Flatten each small piece of dough and place into a tart mold. 7. Evenly press the dough against the tart mold, making sure it adheres well. 8. Trim off excess tart dough and set aside. 9. Repeat the process to prepare all tart shells.10. Soften 1070g of butter at room temperature and mix with powdered sugar until well combined. 11. Gradually add 1 beaten egg in portions, stirring until evenly incorporated. 12. Add 15ml of milk and mix well. 13. Sift in 75g of low-gluten flour. 14. Stir until smooth to form the filling. 15. Transfer the filling into a piping bag, then pipe into tart cups and bake. 16. Preheat the oven to 200°C, bake for 30 minutes. After baking, remove from the mold and let cool. 17. Whip the cream until stiff, transfer to a piping bag, and pipe into the cooled tarts. 18. Heat chocolate over a water bath until melted. 19. Dip the surface of the cream tarts into the melted chocolate.
Then squeeze the chocolate liquid into ears to decorate the tower.
