Put salt in a large bowl, sieve low protein flour, and powdered sugar, add in unsalted butter, flip with a spatula and mix well.

Beat the eggs, add 25g of egg liquid, then use a spatula to mix all the ingredients evenly and mix to form a dough.

Wrap the dough with plastic wrap, press flat, and put it in the refrigerator to rest for at least 30 minutes.

Put the egg yolks in a bowl first, add the sugar and mix well, then add the corn flour and mix well for later use.

Then boil the milk until small bubbles form around the edges and turn off the heat.

Pour the milk into the egg yolk mixture, stirring while pouring in to avoid clumping.

Add durian flesh and mix well, then sieve out durian fiber.

Cook the durian custard over low heat, stirring constantly to avoid bursting and clumping.

You can turn off the heat when it is almost thick because the pot is still warm, pour the durian custard into a bowl and cover with plastic wrap before placing it in the refrigerator.

While the durian custard is refrigerated. Let's make the tart crust, and press 13g of dough into the mold with a press tool.

Press out more of the dough and cut off left and right with a knife to make the tart skin look flat.

Poke a few holes in the bottom of the tart skin with a fork to help it be breathable to avoid the problem of the bottom bump.

After the poke is done, it can be sent to the oven preheated to 170°c. Put in the middle rack with upper and lower heat on 170°c and bake for 15 minutes, then turn to the upper heat and bake for 3 to 5 minutes to color.

After baking, take it out and let it cool, then demould, put the durian custard in a piping bag and squeeze it into the tart to enjoy.