Tart with raspberries and custard

Description

Offer to your attention a wonderful tart with raspberries. Tender shortcake base tart with a layer of dark chocolate, lending a spicy bitterness complemented by vanilla custard and decorated with bright and juicy raspberries.

Ingredients

Flour

280 g
Butter

120 g
Powdered sugar

80 g
Chicken egg

1 piece
Water

1 Tbsp
Milk

300 ml
Sugar

100 g
Butter

100 g
Flour

50 g
Yolk egg

2 piece
Vanilla sugar

10 g
Raspberry

400 g
Dark chocolate

50 g
Milk

2 Tbsp

Cooking

Make the dough. Powdered sugar add to butter and mix well.

To the butter mix add the egg and cold water to mix.

Pour gradually the flour.

The dough will be soft, slightly stick to hands.

In the form (d = 26 or 28 cm) put the dough, flatten with your hands to form bumpers. Put in refrigerator for 30 minutes.

Prepare the cream. In a bowl put the sugar, yolks, vanilla sugar and pour 100 ml of milk, stir with a whisk until smooth.

The remaining milk (200 ml) pour in a saucepan with a thick bottom, heat until hot. Then add the yolk mixture, stir well. Cream cook, stirring, over low heat, until thick.

Cool down the cream and put the chopped butter, stir until smooth. So the cream does not zavetrilos, a pot of cream, cover with cling film (the film should touch the surface of the cream). Ready cream cool completely.

Remove from refrigerator the form with the dough, make nakoly with a fork, cover with baking paper ( pre-crumpled paper). Empty weight (beans or peas), it is desirable that the load reaches the top of the bumpers. The goods need to not swollen bottom and do not slip bumpers. Bake in a preheated 200 degree oven 20 to 30 minutes.

To remove the cargo and bake for another 5 -10 minutes (focus on your oven). The cake to cool.

Chocolate ( I have 55%, you can take any), to break into pieces, add milk and melt in the microwave. Mix well. Brush to coat the cake with chocolate and put in refrigerator until solidification of the chocolate.

Spread the cream on the chocolate. At cream circles to lay out the raspberries, starting from the edge.

Put tart in the refrigerator overnight for the filling to become stronger.

Comments and reviews

Leave a comment or a recipe review