Tart with blueberries

Description

Thin crispy crust, vanilla cream and sumptuous blueberries - before this treat hard to resist!

Ingredients

Blueberries

600 g
Flour

200 g
Water

1 Tbsp
Butter

125 g
Lemon juice

1 Tbsp
Chicken egg

4 piece
Milk

500 ml
Corn starch

0.25 cup
Vanilla essence

1 tsp
Salt

1 g
Sugar

0.7 cup

Cooking

Products.

In a food processor put the flour, sugar or powdered sugar and salt. If you want the cake more crumbly, add the icing sugar. Pulse for a few seconds.

Butter from the fridge cut with a knife into small pieces. Add the butter to the food processor, pulsing a few seconds.

Add in the combine egg yolk, pulse a few more seconds.

Ice water mixed with lemon juice and add to the batter in two steps. The batter should look like slightly wet fat baby.

Pour the dough on a clean, dry surface and quickly crushed the ball out of it. Mash the dough and do not knead! Wrap the ball in cling film and refrigerate for 30 minutes.

Ingredients for the cream.

Make cream: mix the Milk with half the sugar and bring to the boil on a water bath.

Eggs and yolk lightly whisk. Mix the remaining sugar with the cornstarch. Potato is not fit!!! Add this mixture to eggs and mix thoroughly with a whisk.

A thin stream add half of hot milk, continuously stirring the mixture with a whisk. Pour this mixture to the remaining milk in a water bath, continuing to stir it with a whisk. Cook on low heat until thick.

Remove from heat, add the chopped into small pieces butter and vanilla essence, stir. Cover with the cream film so that she was lying right on the surface of the cream. Fully cooled the cream in the fridge. If the cream has small lumps, strain it through a fine mesh colander.

Roll out the dough into a thin layer between two film layers.

Form 25 cm with sides 4 cm. Pinned the cake in several places with a fork and put in the fridge for 30 minutes.

On top of the cake put the parchment. On the parchment lay the cargo (peas or beans or soybeans) I Have sea glass (not the candy). Bake in a preheated 180 gr. the oven for 20 minutes. Take out the parchment with the load and bake for another 10-15 minutes, until tender. Remove from the mold while hot cake. Or leave, like I have, if the shape of the glass. Fully cooled cake.

Spread the cooled cream on the cake. Cover with foil and in the fridge for impregnation.

Most importantly let the night stand in the refrigerator, so a little will soften the cake, and the cream slightly thickens. Berries can decorate just before serving. Spread on top of fresh blueberries and raspberries.

Very tasty berry!!!

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