Blueberry Mini Tarts (蓝梅迷你塔)

This recipe is from my favorite cookbook, I think it is the easiest tart that I ever make. Ha! The best thing is you not even need an oven to make this dessert. Cool ya! Let’s start.

这是一道超简单的甜点！还有，你根本不需要烤箱来烤这迷你塔的饼皮。很棒是吧！别多说了，我们就开始动手吧！

Blueberry Mini Tarts

Ingredients:

3 Yolks

60g Sugar

250cc Milk

25g Flour (Self-raising flour)

10 ~ 15 pcs Cracker

50g Butter

Blueberry Fruit Jam

Method:

1. Put 3 egg yolks into a iron pot, add in the sugar.
2. Ready a soup pot, pour the milk and cook the milk with medium heat.
3. Beat the egg yolks with a whisk (double boiler method with warm water) until it turn white, add in the flour and stir well.
4. Add the warm milk into practice 3 and stir well, then pour the batter to the soup pot.
5. In medium heat, keep stirring the batter with a whisk until it is well cooked. (* Be aware that the bottom of the pot is easy to burn! Stop cooking when there are bubbles come up from the batter.)
6. Sieve the fillings which from practice 5 into a plate.
7. Apply some butter onto the surface of the sieved fillings. (*Butter can prevent the surface of the fillings to become dry)
8. Ready a plastic bag and crush the crackers with a bottle or a rod.
9. Place the cracker crumb into a big bowl, pour in the melted butter and mix well.
10. Using an empty milk/juice pack and cut a stripe to make a mold.
11. Spoon the crumbs into the mold and flatten with a spoon (press harder), then gently removed the mold. Then keep the molded cracker crumbs into refrigerator.
12. Put the cooled fillings from practice 7 (the cream custard) into a plastic bag, cut the corner of the plastic bag. Squeeze the filling on the cracker crumb based of practice 11, topped with the blueberry jam, done!

蓝梅迷你塔

材料：

3个蛋黄

60g砂糖

250cc牛奶

25g 面粉 (低筋)

10~15片饼干

50g 奶油

蓝梅酱少许

做法：

1. 将三个蛋黄放入铁盆中，再加入砂糖。
2. 另备一锅，倒入牛奶，以中火加热。
3. 隔着温水用打蛋器将蛋黄打至变白色后，加入面粉再搅拌一下。
4. 牛奶煮沸后，倒入做法3的铁盆中搅拌均匀，再倒回煮牛奶的锅里。
5. 以中火加热，并用打蛋器一直搅拌至均匀，确认有刮到锅底。煮到完全熟。（*由于锅子里有面粉，锅底容易烧焦。小心！看到面糊开始出现泡泡至全面有泡泡后熄火。）
6. 将做法5煮好的馅料用网子过滤。
7. 接着倒在盘子上，表面涂上奶油及放置冰箱冷却。（*奶油可预防馅料的表面不会干燥。）
8. 将饼干放进塑胶袋中，然后压碎。
9. 将压碎的饼干放在碗中，加入熔化的奶油，搅拌均匀。
10. 利用空的牛奶/果汁盒，剪下来做成小模型。
11. 将饼干碎放入纸模中，用汤匙压平，然后轻轻的拿开模型。并放在冰箱里让它变硬。
12. 将做法7冰好的馅料（卡士达奶油酱）放入塑胶袋中，再剪掉塑胶袋一角。将馅料挤在做法11的饼干上，并把蓝梅酱加在馅料上。