In strawberry season, be sure to try this wonderful recipe!
It is necessary
- Dough:
- - 150 g butter;
- - 70 g of icing sugar;
- - a pinch of vanillin;
- - 210 g flour;
- - 45 g cocoa.
- Custard:
- - 600 ml of milk
- - 5 small yolks;
- - 210 g icing sugar;
- - 1, 25 tsp vanilla essence;
- - 35 g flour;
- - strawberries for decoration.
Instructions
Step 1
Using a blender, beat the softened butter, sugar and vanilla until fluffy. Sift flour and cocoa to the mixture, mix thoroughly. Form the resulting dough into a ball with your hands, wrap it in cling film and put in the cold for an hour.
Step 2
Roll out the cooled dough between two layers of cling film. Grease the spring tart mold with oil and transfer the dough into it. Chop with a fork and put in the refrigerator for an hour.
Step 3
Preheat the oven to 190 degrees and send the workpiece there, covering it with cling film and sprinkling beans on top so that the dough does not rise, for 10 minutes. Then take out, remove the beans and bake for another 15-20 minutes. Allow to cool completely.
Step 4
Mix the yolks with sugar and flour. Pour the milk into a saucepan and bring to a boil with the addition of vanilla. In a thin stream, constantly stirring thoroughly with a hand whisk or mixer, pour milk to the yolks, mix, and then pour everything back into the pan. Put on fire, bring to a boil, stirring continuously so that the mixture does not burn, remove from heat and leave for 5 minutes.
Step 5
Pour the thickened cream into another container, let cool. Then fill the tart with it and garnish with strawberries. Refrigerate for several hours.
