For the basis:
190 g of wheat flour
40 g of powdered sugar
a pinch of salt
100 g of cold butter (cut into cubes)
1 tablespoon of sour cream 18%
1 egg yolk
Filling:
500 ml of milk
1 vanilla stick
4 egg yolks
80 g of sugar
50 g of cornstarch
Raspberry jam
For decoration:
fresh berry
Preparation of the base:
Sift flour into the mixer bowl, add cold-cut cubes
Combine butter until smooth.
Add egg yolk, sugar, salt, sour cream and quickly put together.
Roll into a bowl and into the fridge for 1 hour.
For a 24-inch diameter tartar, apply oil and sprinkle with flour.
Roll the dough into a circle 3 mm thick.
Transfer to the mold and put in the cold for 30 minutes.
Preparation of the filling:
Milk for boiling with sugar and a vanilla stick.
Yolks pound with starch to a homogeneous mass, so that there are no lumps.
Add a little hot milk to the yolk mass and mix.
Pour the yolks into the milk and stir with a constant stir until thick.
Remove from heat and cool.
Baking and assembly:
Heat the oven to 220 degrees.
We take the tart from the refrigerator to the bottom, put the baking paper on top, pour out the cargo
(beans or ceramic balls).
Reduce the temperature to 190 and bake for 15 minutes.
We get out of the oven, take off the load and bake for another 8-10 minutes until golden brown.
Cool on the grate.
Lubricate the bottom of the form with raspberry jam, top with custard.
Decorate with berries on top.
The article is based on materials .
Comments
Post a Comment