Tart with berries and cream Patisier

Description

French pastries are always stylish and delicious. Shortbread tart with cream and berries is divine. Try it!!!

Ingredients

Butter

165 g
Powdered sugar

115 g
Yolk egg

11 piece
Flour

300 g
Milk

500 ml
Sugar

100 g
Corn starch

60 g
Vanilla

1 piece
Berry

150 g

Cooking

The recipe is given at two tart 21 cm or 12 tartlets. The dough also can be prepared ahead, and stored in the refrigerator. Softened butter to put in the bowl of a mixer

Add the powdered sugar. Grind with a mixer until creamy.

Now we will add one yolk, continuing to whisk at medium speed.

Next add the sifted flour. Mix, but not for long.

Wrap the dough in cling film and put in the fridge for a couple of hours.

Milk put on medium heat and add the grains from the vanilla pod. Or vanilla sugar. Heat the milk but do not boil. Stir constantly with a whisk.

Prepare the cream of Patisier. Take a large bowl. Beat the yolks with the sugar until smooth with a beater.

To the yolks, add cornstarch and stir until smooth

ATTENTION! Cream to prevent intense!!! To the yolk mass add 1-2 tbsp milk and mix quickly, you need to gradually add all the milk, and the need to rapidly stir the mass to not cook the yolks. Next, pour the contents back into the pot and stirring constantly, cook on low heat until thick cream. Add the softened butter to the cream and stir.

Cover the cream with a film to form a crust. The cream must be cooled down.

Roll out chilled dough according to the size of the form, trying to work with the dough quickly so the dough doesn't heat up from the warmth of hands.

Pierce the dough in several places with a fork.

Cover with parchment. Parchment pour the load in the form of peas, beans or buckwheat. And sent to bake in the oven preheated to 160 deg. for 10 minutes. Take out of the oven, remove the goods and send them back in the oven for 15-20 minutes or until tender.

Refrigerated dough.

Spread on the pastry cream Patisier. On top decorate with berries of your choice.

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