Description
Once I was lucky enough attended a master-class in making pastry for tarts. In my opinion it was very interesting, opened a lot of small secrets. Decided to share with the cooks - can someone come in handy and this a time consuming recipe. Once a reservation – the process is not for the faint of heart)) But if to take on anything the result will exceed all Your expectations! The delicious taste of cookie dough -the feeling of "crumbling sand" in your mouth! When I have enough time I bake in advance some basics about the stock. And then on occasion, especially when guests at the door, put the stuffing already 20 minutes to delight their delicious homemade cakes!
Ingredients
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Chicken egg
60 g
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Butter
100 g
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Sugar
20 g
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Salt
4 g
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Flour
200 g
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Water
15 g
Cooking
The most important thing in the preparation of dough chilled. Measure and sift the flour, mix with sugar and salt, pour into a metal bowl. There also cut into medium cubes cold butter. All this is put in the refrigerator. If You when preparing a test plan to use the mixer, the refrigerator is better to put the nozzle for kneading, and a baking dish to break the Egg, mix the yolk and white, to measure out 60 g egg add water. Mix and also put into the refrigerator. Stand at least one hour.
To prepare the package for baking and cereal (rice or barley), you Can use dry beans or peas, but since they are large, on the surface of the finished cake will be noticeable dents. Get a bowl of flour and knead with a blender into crumbs or with cold hands how to get - the important thing is not to overheat!
Pour the egg with water, stir and put on a work surface. Quickly knead the dough.
The dough put into the fridge, and immediately roll out is distributed on the form, pinned with a fork and vystelim on top of the oven bag - it is better than baking paper, and pour cereal.
According to the principle: first, form a rim,
Then we stamp the middle. Cereals poured to completely fill the forms and Put in the refrigerator for 1 hour. It is also a little trick. The batter stood in the cold will descend in the form of cakes, i.e. the roll will remain the same height, which You have formed!
Heated the oven to 170*. Bake grits until the edges of the bases are brown. Then carefully remove the bag with grains and continue to bake until the entire base is covered with a Golden crust. The basis for the tart is ready! PS In the future, you can vary the dry ingredients, add the almonds, cocoa, sugar, flavors, etc., the Proportions will vary, but the principle remains the same. If You plan to use a basis at once, before you fill it with stuffing, its cool, otherwise when baking it can crack.
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