Description
Today is the birthday of a very bright and Sunny person, a wonderful woman, mother and hostess, our Vikousi ms victoria. Once again I want to congratulate and give her the tart, bright and sweetly fragrant. Shortbread dough, crumbly, with a subtle honey aroma and a creamy-fluffy, soft and silky. The cream tastes like cheesecake, and the structure resembles a bird's milk. Even though I baked it in the spring, opening it at the last pumpkin, but pumpkin season is open! And fresh will turn out just fine! Help yourself, friends and cheers to the birthday girl!
Ingredients
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Butter
150 g
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Chicken egg
1 piece
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Honey
2 Tbsp
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Flour
180 g
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Corn starch
50 g
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Salt
1 pinch
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Pumpkin
400 ml
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Condensed milk
200 ml
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Mascarpone
250 g
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Chicken egg
2 piece
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Corn starch
3 Tbsp
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Vanilla essence
0.5 tsp
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Dark chocolate
1 handful
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Leavening agent
0.5 tsp
Cooking
Pumpkin bake in the oven at 200 degrees until soft and light tan on the edges. Okay cool. To choose the flesh and to break the blender to puree. Measure out 400 ml.
In the bowl of a food processor pour the sifted with starch flour, add salt and chopped pieces of cold butter. To break in large chips in the pulse mode. Add egg and honey to break up the gathering into a ball.
Remove from the food processor, a little promyat, put them in the bag and put into the freezer for 30 minutes. Chilled dough out, roll it out between two sheets of parchment or between packages in a thin layer. Cut a circle, move in a form, remove the top parchment, and leave the bottom to make it easier to remove the tart. Molded high sides and press them. Prick the bottom and sprinkle on top of the starch.
To punch in the bowl of a food processor until smooth pumpkin puree, eggs, condensed milk and mascarpone. Pour the sifted with the baking powder and starch and add the vanilla extract. Again to break through, and pour the filling on the dough.
Sprinkle chocolate drops for baking and put in a preheated 200 degree oven. Bake until light Browning of the edges and cooling the dough from the pan. Reduce heat to 150 and bake another 20 minutes. The edges should be well brown, cream to thicken and slightly bounce at the edges. The middle will be soft but not liquid. Leave the tart in the oven until cool.
Tarte ready to take out on the grill and allow to cool. Then carefully wrap in cling film and refrigerate overnight. I was a little hasty and in the middle of the still gathered a little condensation, making the cream a little wet.
Serve fully chilled.
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