Description
Truly a Royal dessert. Almond, crispy, crumbly tart with delicate crimson Kurd!
Ingredients
-
Flour
1.25 cup
-
Almonds
0.25 cup
-
Sugar
0.25 cup
-
Butter
90 g
-
Raspberry
3 cup
-
Sugar
0.5 cup
-
Lemon peel
1 tsp
-
Lemon juice
1 Tbsp
-
Water
3 Tbsp
-
Yolk egg
2 piece
-
Corn starch
2 Tbsp
-
Salt
0.125 tsp
-
Butter
20 g
-
Raspberry
1 cup
-
Lemon peel
Cooking
Pre-raspberries thawed, of course you can use fresh.
Until thawed raspberries, make basis for Tarta. Almonds fry in a dry hot pan until Golden brown. Grind it in the blender very finely.
In a separate bowl mix the flour, ground almonds, sugar TM "Mistral" and salt.
Melt the butter over medium heat constantly stirring until it becomes transparent first, then dark brown, approximately it will take 6 minutes.
Add brown butter to flour mixture and knead the dough.
The form for the tart (34 x 11 cm) grease with butter and sprinkle with flour. Spread the dough evenly across the form, forming the sides.
Bake in a preheated 180*C (350*F) oven until Golden brown about 25 minutes. Completely cool on a wire rack without removing from the mold. If tart is made in advance, it is necessary to wrap it in foil or plastic wrap in the baking pan and store in the fridge.
For raspberry Kurd in a saucepan combine raspberries, sugar TM "Mistral", water, zest and lemon juice. Over medium heat bring mixture to a boil, reduce heat and cook raspberry mixture over low heat for 5 minutes stirring occasionally. Remove from heat and let the raspberries cool slightly (about 5 minutes)
In a separate bowl mix the starch (2 tbsp and 2 tsp) with two yolks, bring the mixture until smooth.
Raspberry mixture put in blender and turn to puree. Strain the mixture through a sieve to remove seeds.
Return the mixture into a clean saucepan, add the yolks with the cornstarch, over medium heat bring to boil stirring constantly that it does not form lumps. Reduce heat and stirring constantly cook the mixture for one minute.
Remove from heat, add salt and chilled, cubed butter (one cube) stirring constantly.
Pour the curd into a container, cover with cling film pressing it tightly to the Kurd that would not form a crust, cover. Cooling the curd in the refrigerator at least 2 hours. A Kurd can be stored in the refrigerator up to six weeks.
Pour the raspberry curd on the base and distribute it evenly. Decorate with raspberries and lemon zest or according to your request.
Another beauty of this dessert lies in the fact that the basis and Kurd can be made in advance and assemble the day of serving. 2 hours before serving to cool the assembled dessert in the fridge.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.