Tart with baked yogurt "Memories of summer"

Description

I invite you to enjoy our favorite pie. Recipe borrowed five years ago on the Internet and recorded in a notebook. Since that time, I bake it once a year and just two things on my birthday. Why "Memories of summer"? Just my birthday, as is customary, is one of the most recent very warm days, then the temperature drops about 10 degrees. And the guests always talk about how they spent the summer. And it stuck to him is the name under which I recorded. Though there were a lot of step-by-step photos — I tried to describe in detail, but in fact it is simple to prepare. Delicate, light and delicious to the "ugliness". You can also try this. BON APPETIT

Ingredients

Flour

250 g
Butter

95 g
Fat

30 g
Powdered sugar

180 g
Water

120 ml
Salt

1 g
Yogurt

600 ml
Chicken egg

3 piece
Vanilla

1 pack
The sugar syrup
Berry

650 g
Gelatin

Cooking

Our ingredients on the cake.

Dough: flour+powdered sugar+oil+water+Sol b+fat. 2. Carefully knead with hands until smooth. 3. Wrap in plastic wrap and place in refrigerator for 30 minutes. 4. Shape with a diameter of 26 cm greased with butter and sprinkle with flour.

After a time spread the dough on the baking paper and "repel" to the size of the form + on the wall. Wrote "beats" because they do not work the dough or to roll out-no stretch. Because it will break.

Take the dough along with paper and turn in the form.

Carefully remove the paper holding the dough by hand and cutting the excess dough. As seen in the photo, the dough tears easily, but it's not a problem. So it must be, until the dough is easy to stick in any spot and give it integrity.

So it turns out after a few minutes of sculpting: no residue, clean and smooth.

Take the baking paper, grease with oil, cover with the pastry and fill with beans or rice. If you have special stones that are used in baking, I envy you, because I'm going to buy them for third year and all of the hands or feet do not reach.

Bake for 15 minutes at 190*C. a little Dough stuck to the paper, my fault — forgot to grease the paper with oil.

Remove the paper and bake for another 20-25 minutes. The cake should be well browned, even to be a feeling that the edges burn. Again, take note - "well-browned", as the filling will be runny. Take out the cake from oven and leave to cool without removing from the mold.

Our ingredients for the filling of yoghurt.

Mix yogurt, vanilla and sugar syrup.

Mix the flour with the icing sugar and combine with eggs.

Combine contents of two bowls and mix using a blender. Set aside for 15-20 minutes.

Pour the filling in our cake, as seen in the photo, the filling liquid is normal.

As seen in the photo, the filling comes to the edges of about 1 cm Bake at a temperature of 190*C for about 25-35 minutes, depending on oven.

The stuffing must be fully grilled, until dry sticks, to rise 1 cm above the form.

Immediately remove from oven and allow to cool, the filling will settle, and will, as before, by about 1cm below the form.

Our ingredients are on the "hood". I took the plate to diameter of the mold and measured out the blueberries so (350 g), enough to sprinkle the whole pie.

The remaining blueberries ground by blender and added 100 ml of water.

Bring to a boil and set aside, add gelatin and mix thoroughly.

This paragraph does not apply to you if you decide to leave the cake in the form, but I love that it is easy to cut and serve a slice. 1. Find the flat lid of the pot equal to the diameter of the pie. 2. Pie cover with this cap. 3. Confidently take the handle cover and turn it on pie, with pie out of shape. 4. Cover the pie plate where you will serve.