Custard tart turns out to be a very delicate dessert. Blueberries and limes add spicy sourness and berry freshness to the dish.
It is necessary
- For the test
- - chilled butter 200 g;
- - flour 180 g;
- - icing sugar 40 g;
- - vanilla sugar 1 sachet;
- - grated zest of 1 lemon.
- For cream and filling
- - eggs (yolk) 4 pcs.;
- - blueberries 300 g;
- - starch 20 g;
- - lemon juice 100 ml;
- - dry white wine 50 ml;
- - icing sugar 130 g;
- - sugar 1-2 tablespoons;
- - zest and juice of 1 lime.
Instructions
Step 1
Dough preparation. Mix flour, chopped butter, sugar, vanilla sugar, salt, grated lemon zest, powdered sugar, knead the dough and refrigerate for 1 hour.
Step 2
Roll out the dough in the form of a rectangle, put in a baking dish. Chop the dough, cover with baking paper, add dry peas and bake in the oven at 180 ° C for 20 minutes.
Step 3
To prepare the filling, separate the eggs into whites and yolks (only yolks are needed). Yolks, 2 tablespoons of water, beat the starch. Bring the wine, lemon juice, icing sugar to a boil, stirring, pour into the yolk mass. Strain the mixture into a saucepan and, while stirring, cook over low heat until thickened (1 minute). Stir the butter into pieces in small portions. Cool the cream.
Step 4
Sort the blueberries, wash and dry. Put the cream on the base of the dough and garnish with blueberries, put in the refrigerator for 1 hour. Combine sugar, juice and lime zest and spread over the berries.
