Description
Amber honey apples, tender creamy filling and the daring wild rice in almond crust!
Ingredients
-
Chicken egg
1 piece
-
Sour cream
200 g
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Brown sugar
4 Tbsp
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Pudding vanilla
1 Tbsp
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Almonds
100 g
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Honey
2 Tbsp
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Corn starch
1 Tbsp
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Apple
1 piece
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Wild rice
100 g
Cooking
Rice soak in water at night, morning wash, do not boil. Grind almonds into fine crumbs in blender, from the skin can not be cleaned! To separate the protein from the yolk.
To the rice add the lightly beaten salted protein, almond crumbs, mix well.
Add corn starch, mix well. Protein and starch are needed in order to bind the "dough" made of rice.
Apple wash, remove the seeds, cut into thin plates.
Sweet boil in boiling water until almost transparent.
Spread on a plate to cool.
Take thick cream with fat content 25% (or cream cheese), add yolk, vanilla pudding (or corn starch). Knead until smooth, do not whip!
Add the brown sugar. I was a little thick so I left it for 5-10 minutes to dissolved, stirring occasionally.
High silicone molds filled rice dough, while leaving the middle empty for the cream.
Filled the prepared cream.
Of Apple slices formed of roses, "planted" them in cream in the basket. Bake in the oven at 180 C until tender, occasionally basting of Apple rose liquid honey. Cool slightly. To release tarts from the form. Optionally, sprinkle with powdered sugar.
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