Description
Fragile sweet shortcrust pastry with a bright hint of lemon baked cheesecake cream, whipped to a soft consistency and... clouds with blueberries. Light airy suflete-bazisnye clouds and sea of blueberries under the clouds on them. Isn't it a miracle... help yourself, my dear!!! Quite unexpectedly, this is my 200ый recipe...
Ingredients
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Flour
300 g
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Flour almond
150 g
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Yolk egg
3 piece
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Sugar
100 g
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Salt
1 pinch
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Lemon peel
2 Tbsp
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Butter
200 g
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Cheese
400 g
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Sour cream
350 g
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Sugar
100 g
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Corn starch
4 Tbsp
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Egg white
3 piece
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Sugar
1 cup
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Blueberries
540 g
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Salt
1 pinch
Cooking
Rinse and, if necessary, to sort out the blueberries. To thoroughly dry the berries.
Beat egg whites with a pinch of salt and sugar to persistent cloud state.
For the dough, grind the yolks with the sugar and lemon zest.
Add soft butter, mix well and pour the almond flour. Knead until smooth and add the sifted wheat flour and a pinch of salt.
Thoroughly knead the dough. Shape into a ball, cover with plastic wrap and refrigerate. The test I did a little more than you need for a pie. But it is perfectly can be stored in the refrigerator for a couple days.
In mixing container put cheese, sour cream and sugar. Mix.
Add the starch. To break the immersion blender into a homogeneous mass without lumps.
Roll out the dough on a silicone Mat or as You wish, gently move into the form, covering the sides and trim the excess. Prick the dough with a fork.
Pour the cheese cream layer. Spread the top half of the blueberries.
Gently lay the protein clouds and randomly distribute to them the remaining blueberries. To include a warming oven 180*.
Put the form in preheated oven and reduce the temperature to 150*. Bake for about 70-80 minutes. Be guided by Your oven!!!
The finished tart cool completely and put into the fridge for a couple of hours. I have a one piece ceramic mold, so I served the tart in it.
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