Description
You won't believe that these tartlets made with addition of buckwheat!
Ingredients
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Buckwheat
100 g
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Flour
300 g
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Butter
150 g
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Sugar
100 g
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Vanilla sugar
10 g
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Chicken egg
1 piece
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Instant coffee
1 tsp
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Salt
1 pinch
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Water
1 tsp
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Cheese curd
400 g
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Cream
200 ml
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Raisins
150 g
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Cognac
50 ml
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Sugar
150 g
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Vanilla sugar
10 g
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Kiwi
350 g
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Berry
100 g
Cooking
To prepare the tartlets, we need buckwheat. I used unground buckwheat from Mistal.
It should be ground in a coffee grinder.
In a bowl sift the flour, add the butter, RUB it with flour into crumbs, add salt, sugar, vanilla sugar, egg and ground buckwheat.
Instant coffee mix with water and add to the dough, knead dough, wrap it film and store in the cold for 2 hours.
Roll out thinly and place in molds for tartlets, prick the bottom well with a fork. Bake for about 15 minutes at 180 degrees.
Raisins wash, dry on a napkin and soak in cognac for 2 hours, drain on a sieve.
Cottage cheese mix with sugar and raisins, add vanilla sugar.
Whisk the cream until soft peaks form.
And fold into the cream.
Remove the tartlets from the molds, spread the cream on the tarts.
Kiwi cut into thin slices and place on top, garnish with additional berries. Here's a wonderful dessert turns out crispy base with walnut-coffee flavor, sweet cream and fruit! And no one will know that there is buckwheat!
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