Sand tarts with honey cream

Description

It is useless to describe and attempt to transfer photographs the taste and flavour of these cakes. They need to cook and enjoy!

Ingredients

Cooking

Flour mixed with baking powder and sift. To connect with butter (50g), icing sugar, a pinch of salt, egg yolk soft nice dough.

Divide the dough into 4 pieces and put into molds for the baskets, spreading his fingers.

Bake for 11-14 minutes at 190-200C in preheated oven.

To remove tarts from forms. For every hot basket to put about a spoonful of cranberry sauce.

Leave to cool (in the refrigerator).

Cream protein blend until thick foam. The honey is heated to boiling.

Continuing to whisk protein, pour a thin stream of hot honey.

Whip the meringue on high speed until cool and thick mass.

Small portions to introduce butter (100g) and whip into a dense cream.

Decorate the cooled tarts with honey cream.

Grated chocolate and berry cranberry will be the finishing touch to this lovely pattern.

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