Description
Love shortcrust pastry and custard. Recently my favorite pastry chef Lisa Glinsky read the recipe for the quiche. Pass this recipe I could not. I had to replace several products for lack thereof and take the form of a larger diameter and higher for the same reason. It worked. Still have the dough, I baked 6 large tarts in the Soviet broad molds of soft foil.
Ingredients
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Butter
250 g
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Powdered sugar
200 g
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Chicken egg
1 piece
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Yolk egg
3 piece
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Flour
280 g
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Leavening agent
5 g
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Vanilla
1.5 pack
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Lemon peel
1 piece
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Cognac
25 ml
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Milk
300 ml
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Sugar
60 g
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Potato starch
20 g
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Jam
300 g
Cooking
1. Sift the flour into a large bowl. 2. Mix all dry ingredients: flour + powdered sugar + baking powder + vanilla powder + lemon peel.
3. Add cold butter. (part of the oil I rubbed on a grater, cut part ≈ 2x2 cm
4. Quickly grind the entire mass to a state of crumbs.
5. Here we pour in cognac and egg.
6. Knead the dough, adding a little flour to hands and bowl, so not much is sticking. The dough will be very soft. Split it into 2 parts in the bag and 1 hour in the refrigerator.
7. Now you can do cream. Milk pour into a saucepan, which will cook the cream and add 30 grams of sugar. 8. In a bowl put 2 egg yolks and add to them 30 g of sugar
9. Now intensively stirring with a whisk, beat the egg yolks with the sugar until white.
10. A pot of milk, put on a slow fire. 11. In a bowl with the beaten yolks add the flour, potato starch, zest of half a lemon. Carefully whisking, add 50 ml of slightly warm milk (with molded pan until hot). My milk is body temperature.
12. Continue to whisk thoroughly to avoid lumps.
13. In the boiling milk very thin stream entered the beaten yolk mass and mix quickly with a whisk.
14. Importantly, aureole interfere, not stopping for a second. Periodically remove the pan from the heat, lowering the degree.
15. When the cream thickens, remove from heat, add a spoonful of brandy, mix well. Cover and let cool slightly.
16. Now take the form (in the recipe, ideally the form should be in diameter 18 cm, height 3 cm). I tried to take the risk because of the lack of it. I was all-in-one form of 23 cm and height 4 cm Shape I smeared liberally with butter and well sprinkled with semolina, for reassurance. (in the recipe at Lisa's form was only lubricated with oil.)
17. The Board, which will roll out the dough, liberally flour the rolling pin too. The dough is very tender and soft, maybe even break, so to work with him very carefully.
18. Take one portion of dough and gently roll out, "papusheva" dough flour. Roll out, given that the dough should reach the edges of the form.
19. Put the dough in. To the dough when you transfer not torn, bent on rolling pin a piece of dough, and the other hand supported the other part of the test.
20. Now spread the custard (I put a tablespoon, then flattened).
21. Spread on custard jam 22. Roll out the second part of the test. Cover them shape and hold with a rolling pin. The extra dough is eliminated and the upper and lower part of the test is connected (this happens in the case if the cutter diameter 18 cm and высотой3 see). I have a little different situation. The pie filling did not reach to the height of sides 1 cm So when I held the rolling pin, the top layer of dough was a bit down. The bottom layer of dough, which was more, I lowered and set on the edge of the top layer. ( sorry, photo uploading jam and top layer of dough is open as strongly about this issue stacking test) Now take the egg yolk and liberally grease top of cake, then a fork furrow patterns.
24. Put in preheated oven 180 degrees and bake for 40-45 minutes
25. Cake out of the pan I put in about two hours, it was still warm. (Held a knife to the bezel, separating the cake from the mold, turned on the Board, and then on the dish). It was good. 26. When the cake is completely cool, put it on 12 hours in the refrigerator.
27. The remaining batter I made tartlets filled with chocolate frosting with walnuts and powdered sugar.
Tartlets.
28. Pie in the cut.
29. Pie and tarts all very much. Is incredibly tasty dough, melting in your mouth. A big thank you to Lisa Glinsky for a wonderful recipe!
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