| 摘要 |
The preparation of a citrus fruit tart having pastry, cream and garnish of citrus fruits with their peels, comprises pouring an egg preparation without separating white to the non-peeled citrus fruits before placing the non-peeled fruit on the citrus fruit paste, replacing the cream by egg preparation containing neither milk nor flour, and applying garnishing on the citrus fruit tart after cooking the tart in which the garnished tart is frozen. The preparation of a citrus fruit tart having pastry, cream and garnish of citrus fruits with their peels, comprises pouring an egg preparation without separating white to the non-peeled citrus fruits before placing the non-peeled fruit on the citrus fruit paste, replacing cream by egg preparation containing neither milk nor flour flour, and applying garnishing on the citrus fruit tart after cooking the tart in which the garnished tart is frozen. The non-peeled citrus fruits are cut into fine slice and spread out by turning and overlapping over the pastry. The egg preparation is carried out by beating without breaking the white. The freezing is carried out after cooling and crystallizing the citrus fruit peels. |
