Tapi ingredients
Yihao Premium Baking Cream 140g
Sugar 100g+4 tablespoons (the latter is sprinkled on the brulee)
250g plain flour
Almond powder 25g
1 egg, beaten
Stuffing
Mixed fruit chopped 250g
Sweet wine 175ml
Vanilla extract 0.5g
High fat cream 284ml
4 eggs
1: Tapi: Yihao's special baking cream and sugar are beaten until white, the flour and almonds are mixed, and then the eggs are stirred to form a dough. Dump into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes

2: Filling: Put the chopped fruit in a bowl. Bring the sweet wine and sugar to the boil, pour on the fruit pieces, let the fruit pieces soak

3: Put the cream and vanilla extract in the pot where the dessert wine was cooked just now, turn off the heat, and leave the cream in the pot

4: Preheat the oven 220C/200C/

5: Roll out the tapioca to the size of a 23 cm baking pan, and put it in the refrigerator for 10 minutes

6: Spread tin foil on the baking tray, and put roasted beans (a kind of small porcelain beads to help evenly heat and prevent unlimited expansion of desserts) on the tart. Bake tapi for 20 minutes, until the edges are crispy

7: Then take out the baked beans and tin foil until the bottom starts to brown. Take out the tapi and adjust the oven to 160C/140C/

8: Beat the eggs into a large bowl and beat them up. Pour the vanilla cream into the egg mixture and stir. Then pour in fruit and sugar and wine to make custard

9: Stick the fruit on the tapioca. Pour the custard on the fruit and bake for 20-30 minutes until the filling becomes a pudding-like solid

10: Take out the fresh milk Britta. Set aside to cool

11: Sprinkle the remaining 4 spoons of granulated sugar when eating, burn it with a blowtorch to turn into caramel, let the caramel solidify for a minute, then cut into pieces for consumption