Egg tart crust Napoleon cake

Prepare the egg tart crust.

Remove the tart shells and naturally thaw for 10 minutes.

Flatten the egg tart crust, you can use a rolling pin to roll it out slightly, then use a fork to poke some small holes on top.

Preheat the oven to 180° in advance and place the baking tray inside.

Set the oven temperature to 180° and bake for 15 minutes.

Because I forgot to poke holes, it puffed up severely after baking.

Whip the cream with white sugar using a whisk until it forms patterns and is in a state suitable for piping.

Place the piping tip into the piping bag and fill it with cream.

Take a piece of egg tart crust and squeeze some cream on it.

Place the blueberries.

Add another layer of tart crust, pipe on some cream, and top with blueberries for decoration.

The same procedure applies to cherries. First, cut the cherry in half and remove the pit.

Add another layer of tart crust and squeeze cream on top for decoration.

The looks are still okay, the kid said it kind of looks like a castle 🏰 What do you guys think? Haha.

Finished!