Tart with an airy cream "Spring flower"

Description

Hi! I offer a very spring recipe. Why spring? But because it is in the form of a spring flower. Beautiful tart of crumbly dough, with a nice stuffing of berries and delicious cream mousse from cream and white chocolate. Please visit!

Ingredients

Flour

120 g
Sugar

100 g
Almonds

75 g
Butter

80 g
Water

2 Tbsp
Berry

100 g
Chicken egg

1 piece
Cream

220 ml
White chocolate

100 g
Salt
Strawberry
Pistachios

Cooking

Prepare the dough: in a food processor place the flour, sugar (50 g) ground almonds (15 g), a pinch of salt. Dice the cold butter.

To turn into a homogeneous crumb. Pour 2 tbsp cold water and mix to a smooth dough that can easily be turned into a lump.

The dough put into the refrigerator to slightly stiffened.

At this time, prepare cream. In a pan pour heavy cream (120 ml), bring to a boil. Add in 2 call chocolate, broken into pieces.

Stir to dissolve chocolate. Cover with plastic wrap and cool to room temp-ture, then place in the freezer, so that the mixture is completely cooled. The cream can be prepared in advance - the day before and store it in the fridge. It needs to be very cold, because then we will whip like cream.

The oven heated to 180 degrees. Remove the dough from the refrigerator, roll out on baking paper. The layer should be about 5 mm. to Prepare a baking dish with a diameter of approximately 18-20 cm, a Transfer paper with the test. Trim the excess dough. Place back in the refrigerator until prepare the filling.

Filling. The egg and the sugar (50 g) whisking lightly with a whisk.

Add the ground almonds (60 g), stir until smooth.

Pour the cream (100 ml).

Mix again, and homogeneous filling.

Take out the dough. Spread frozen berries without defrosting.

Pour on top of filling.

Bake for about 40-45 minutes at 180 degrees. Adjust time for your oven. Tart needs a good reddening. Tarte needs to completely cool to room temp-ry, and even better to hold it for some time in the fridge. This is to ensure that the future cream mousse doesn't drip.

Now to get the cream out of the freezer. Beat with a mixer until stiff mousse that holds its shape well.

Prepare a pastry bag or just a bag. Put whipped cream. Cut off the tip and put the cream tart in the shape of petals starting from the center. The middle of a tart garnish with strawberries and chopped pistachios. To store before serving in the refrigerator.

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