Description
Tart with vanilla cream custard, cranberry sauce and meringue. Custard pistachio cream sauce wild cranberries from D arbo, almond shortcrust pastry and meringue - the perfect combination for a Sunday family tea party.
Ingredients
-
Flour
250 г
-
Milk
50 мл
-
Flour almond
60 г
-
Butter
170 г
-
Yolk egg
1 шт
-
Milk
300 мл
-
Yolk egg
3 шт
-
Sugar
70 г
-
Flour
20 г
-
Corn starch
1 ст. л.
-
Salt
1 г
-
Pistachios
3 ст. л.
-
Sauce
150 г
-
Mascarpone
100 г
-
Egg white
4 шт
-
Powdered sugar
110 г
Cooking
Softened butter, egg yolk, almond and regular flour
Shall pound to grains. Gradually add milk and mix to a soft elastic dough.
Wrap it in plastic wrap and refrigerate at least 30 minutes.
Pistachios grind in a coffee grinder,
Will proseem through a sieve.
While the dough cools, prepare the custard. RUB the yolks with half the norm of sugar,
Add flour, starch and 3 tbsp of the resulting pistachio flour.
The second half of the sugar dissolved in the milk and bring to a boil. Diminish the fire to a minimum, a few tablespoons of hot milk mixed with ground pistachio,
Add the remaining milk and stirring again bring to a boil. The cream should be VERY thick. Cover it with cling film and put in refrigerator to cool for 30 minutes.
Meanwhile, prepare berry cream. Mix the mascarpone (you can also take pureed through a sieve homemade sour cheese) with sauce from wild cranberries TM D arbo.
Whisk the whites, gradually adding powdered sugar, until stiff peaks.
At this time, roll the dough and put it in the split form (I have a diameter of 26 cm).
Make nakoly with a fork and put in a preheated 180 degree oven for 10-12 minutes - the dough should be lightly browned.
To the cooled dough is first spread pistachio cream
Then berry,
Finally, otkryvaem meringue.
Put in the oven on the grill mode (275-280 degrees) for 2-5 minutes - be guided by your oven.
The tart is ready, let cool and serve!
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