Tart base: 基础版或买frozen，bake
Almond base:
- 60g butter + 50g sugar => beat together until fluffy
- add 60g almond flour => mix well
- slowly add 1 egg 分三次加，每次拌匀再加
- add 1tbsp rum mix
- 加入裱花袋，冰箱冷却两小时
- 塔边包锡纸防烤焦，挤入almond base, 170C base 20min, 拿出放凉
French Pastry Cream:
- 200ml milk warm up on the stove
- 2 egg yolks + 1 egg + 40g sugar => mix well
- add corn starch 15g + pastry flour 5g => continue to mix
- pour half of the warm milk slowly to temper
- add the mixture back with the rest of the milk and simmer until boil
- let it cool down and mix in 1tbsp rum
- spread on the tart and decorate with fruits
一直对不同却很相像的cream叫法有些confused, 在网上看到这个，记录一下：
- Chiboust cream : pastry cream with gelatin and Italian meringue
- Mousseline cream : pastry cream plus cream or butter
- Diplomate cream : pastry cream plus whipped cream
- Frangipane : pastry cream plus almond cream.