Fruit tart

Description

Tasty, tender and very flavorful tart. The bright colors of the dessert will decorate the Christmas table and for other holidays.

Ingredients

Flour

200 g
Chicken egg

1 piece
Butter

100 g
Flour almond

50 g
Leavening agent

1 tsp
Brown sugar

60 g
Salt

2 pinch
Lemon juice

80 ml
Cream

170 ml
Brown sugar

120 g
Chicken egg

5 piece
Lemon peel
Mango

70 g
Cream

70 ml
Yolk egg

2 piece
Brown sugar

20 g
Vanilla pod

0.5 piece
Mascarpone

80 g
Vanilla sugar

30 g
Coconut

30 ml
Mascarpone

80 g
Jam

40 g

Cooking

First made creme brulee. Yolks mixed with sugar and mango puree (puree cooked myself, but you can use the purchase). Boil the cream with the vanilla seeds and stir, poured a thin stream into the egg mixture. Poured into a baking dish with a diameter of 10 cm (or in a form that is, and then cut the correct diameter). The thickness of creme brulee 4 see Baked in the oven in a water bath (pour water into a bowl with a larger diameter, and put the form with the creme brulee. In the oven bake with convection, preferably at 100 degrees for about 30 - 40 min. until thick mass).

The cooled creme brulee put in the fridge to full hardening for about an hour.

Now engaged in the preparation of the test. The almond flour and sifted into the bowl. Butter rubbed with sugar, egg and put in bowl with flour. Added the baking powder, salt, all well mixed.

Kneaded the dough. Divided it into 2 parts and roll out thinly about 2 - 3mm thick and with a diameter of 17 cm.

Were placed in a split mold with a diameter of 15 cm Edge, 2 cm raised up. The dough prick with a fork so that the dough is puffed up and burst.

Put the form with the dough to be baked in a preheated oven to 150 degrees for 15 minutes until Golden brown.

For lemon cream rubbed the eggs with the sugar.

A thin stream poured hot cream into mashed eggs and put on a weak fire. Stirring constantly to avoid flakes, brought to a thick yogurt. Poured lemon juice and added lemon zest and mix well.

The lemon filling is poured on the crust and set to bake for 20-30 minutes at 110 - 120 degrees until thick toppings.

Jam blackcurrant rubbed through a fine sieve to create or seeds. The jam was cooking itself, but you can use the purchase.

For creme brulee made with fruit glaze (recipe can be viewed online).

Assembling tart. Creme brulee put it in a bowl filled with frosting. Excess glaze is poured into the container, it will be useful. (Or do the classic version. Sprinkle with sugar and caramelize with the torch or under the grill). Glazed creme brulee put on a tart with lemon filling, decorated with berries and cream.

As decoration used blackberries. Six pieces laid around the creme brulee.

For blackcurrant cream mixed the jam with the mascarpone.

The cream put in a piping bag with a nozzle sprocket and push on both sides of the BlackBerry.

For coconut cream mixed all the ingredients (mascarpone, vanilla sugar and coconut cream) with a whisk. Shifted in a pastry bag with a round nozzle. Push the coconut cream in between, black currant cream.