Ingredients Method   【Pate sucree】 【Pate sucree】            Butter 450grams   ① Put cube cut butter, powdered sugar, almond            Powdered sugar 300grams        poudre (powder) and salt into a mixing bowl,            Almond poudre (powder) 100grams        then stir them by beater.            (100%, blanched)   ② Add whole eggs into ① and stir them roughly            Whole egg 150grams        until ① and whole eggs can be distinguished.                 Salt 7grams   ③ Add shifted cake flour and bread flour, then mix            Cake flour (Weak flour) 750grams        them just until combined.            Bread flour (Strong flour) 200grams   ④ Rest them for one hour or overnight.   【Crème d’Amande】     ⑤ Roll the dough on the sheeter to 2 - 2.5mm, then            Butter 1,000grams        place the dough on a tray with piquer. Let the            Powdered sugar 930grams        dough rest for 15 - 20 minutes.            Whole Egg 1,060grams 【Crème d’Amande】            Almond poudre (powder) 1,000grams   ① Put soft butter (room temperature) and powdered            (100%, blanched)          sugar into a mixing bowl, then combine them on   【Crème d’Amande with xingren powder】        low by beater.           Xingren powder 8grams   ② Gradually add whole eggs (room temperature) to   【Topping】          combine together.           Pine nuts suitable   ③ Add almond poudre (powder), then stir together.           Pumpkin seeds suitable        Use after the rest in refrigerator for more than           Wolfberries (Goji berries) suitable        one hour.           (soaked in syrup)   【Crème d’Amande with xingren powder】           Glaze suitable   Combine xingren powder with the above almond           Amaretto suitable   cream.        【Shaping, baking and finishng】          Pipe almond cream with xingren powder into pate         sucree, then put on soaked pine nuts, pumpkin         seeds and wolfberries in syrup as toppings.         Bake at 180℃ on low, 170℃ on top for         approximately 20 minutes.         Add water in Nappage base (graze) then heat and         put amaretto suitablly for brushing the tart as graze.