A recipe for all lovers of soft desserts - a delicate creamy egg filling and shortbread dough, an attractive aroma of nutmeg and vanilla. You can do without prunes, but then the cake will turn out to be simpler.
It is necessary
- For eight servings:
- - 1/4 cup heavy cream;
- - 1/4 cup sugar;
- - 150 g of prunes;
- - 5 egg yolks;
- - 1 sheet of ready-made shortcrust pastry;
- - 3 tbsp. spoons of brandy;
- - 1/2 teaspoon of vanilla extract;
- - nutmeg, icing sugar, flour.
Instructions
Step 1
First, prepare everything you need: put the oven to preheat to 200 degrees. Pour the pitted prunes with 3 tablespoons of brandy. Unroll the dough on a clean, floured surface, place in a round shape, smooth the edges. Cover the dough with baking paper and top with dry beans or peas.
Step 2
The dough can be bought ready-made, but it is desirable that it be with butter. Or knead your own shortbread dough with flour, butter, sugar, eggs, lemon juice and a pinch of baking soda (it must be quenched with juice). Vanilla sugar can be added to the dough to taste.
Step 3
Bake the dough for 20 minutes, then remove the weighted paper and cook for another 5 minutes. Remove the prepared cake base from the oven, reduce the temperature in the oven to 150 degrees.
Step 4
Beat egg yolks with sugar, mix cream with vanilla and grated nutmeg in a saucepan. Heat to a near boil. Pour in the mixture with the yolks, beat the mass. Strain through a sieve directly onto a sand base. Spread the prunes evenly on top. Bake for 40-45 minutes, then cool the pie in the pan.
Step 5
Sprinkle generously with powdered sugar before serving. Serve pastries with tea.
