Tart - an open pie made from shortcrust pastry - was originally made with savory filling, usually meat. Over time, vegetable and sweet varieties have emerged.
It is necessary
- - 300 g of wheat flour;
- - 100 g of sugar;
- - 150 g butter;
- - an egg;
- - grated zest of one lemon;
- - 0.5 teaspoon of ground cinnamon;
- - 70 g of almonds;
- - 0.5 teaspoons of salt.
- For the cream:
- - 0.5 liters of milk;
- - 5 yolks;
- - 100 g of white chocolate;
- - juice of two medium-sized lemons;
- - 50 g of wheat flour;
- - 2 tablespoons of passion fruit syrup.
- For cranberry sauce:
- - 200 g of cranberries;
- - 100 g of sugar;
- - 10 dried apricots;
- - tablespoons of almond liqueur.
- For decoration:
- - 100 g of cranberries;
- - a sprig of mint;
- - 2 tablespoons of powdered sugar.
Instructions
Step 1
Blanch the almonds, then peel and grind in a blender. Sift flour along with cinnamon and salt. In a bowl, grind the butter and sugar, add the egg and stir. Add flour, zest and almonds.
Step 2
Knead the dough quickly, wrap it in plastic and refrigerate for one hour. Preheat the oven to 180 ° C. Divide the dough into 8 parts, put each in a 10 * 2 cm baking dish and bake in the middle of the oven for 30 minutes until golden brown.
Step 3
Remove the tart bases from the molds and cool on a wire rack. Baking base can be prepared 3-4 days before serving and stored in the refrigerator.
Step 4
Prepare the cream. In a bowl, add yolks, lemon juice, add wheat flour. Rub until smooth. Pour milk into a saucepan and heat without boiling.
Step 5
Then, stirring constantly and avoiding the formation of lumps, add it to the yolk mixture. Transfer the cream to a saucepan.
Step 6
Heat over low heat, not boiling and stirring constantly until thickened. Then remove the pan from the heat, put white chocolate in the resulting cream and stir until smooth.
Step 7
After cooling, pour in passionfruit syrup, which can be replaced with raspberries, rubbed through a sieve, or lime juice. Stir everything thoroughly, fill the base of the tart with cream.
Step 8
Prepare your cranberry sauce. Pour the cranberries with sugar into a stainless steel saucepan, pour in the liquor and, stirring continuously, bring to a boil over medium heat. After 5 minutes, remove the pan from the heat.
Step 9
Cut apricots lengthwise into quarters, mix with cranberries. Put the saucepan on low heat, after boiling, remove from heat after 5 minutes. Cool it down.
Step 10
Place the cranberry mass in the center of 4 tarts before serving. Garnish the remaining products with cranberries, mint leaves and powdered sugar.
