Description
Recently tried out a new recipe. Stole Helen from LJ. The original had no bananas, and peaches. But what happened just beyond words - it's VERY, just incredibly delicious!!! The basis of the tart was for me a revelation – for the sweet fillings better option I have not yet baked! In my opinion, and biscuits for cheesecake bases of such a test will be most welcome. The filling is just a firework of tastes! And nutty and tender and fruity! In General, I recommend to everyone!
Ingredients
-
Butter
140 g
-
Powdered sugar
90 g
-
Yolk egg
50 g
-
Leavening agent
0.5 tsp
-
Milk
8 g
-
Rice flour
115 g
-
Corn flour
60 g
-
Brown sugar
120 g
-
Chicken egg
55 g
-
Flour almond
60 g
-
Flour
15 g
-
Pistachios
20 g
-
Banana
2 piece
Cooking
Rice and corn flour can be obtained Smolov rice cereal or rice and corn grits in a coffee grinder Shell: Oil RUB with powdered sugar until white, stir in milk and egg yolk. Measure out the rice and corn flour, mix and add baking powder. All the ingredients for the basics on hour place in the refrigerator together with a rolling pin, a bowl in which to knead the dough and baking.
Products for the dough must be COLD! In an hour: Pour the dry mixture into an oily mass.
Quickly knead the dough. Wrap with foil and put into the refrigerator for 2 hours.
Roll out or just gently spread in a baking dish, make a bottom and sides.
The dough prick with a fork, lay a paper for baking, sprinkling on top of paper pea groats - groats will not give the test to deform. To remove the form in the fridge for 30 minutes - this is to ensure that the dough has aged, accustomed to the form and make the bumpers not "drained" but remained high. Bake the base for 15 minutes at 150*
While the base is baked, and subsequently cooled - the filling should be put only into the cooled base, so that when baking it is not cracked, let's prepare the filling. Cream:
Grind butter with sugar, stir in pistachio paste and the eggs.
Mix wheat, rice and almond flour, pour it in the ground pistachio.
All thoroughly mixed
Collect the cake: On the basis of spread pistachio cream
Randomly lay out the banana slices and generously sprinkle the banana with sugar when baking banana sacramentaries.
Bake at 170* for 20-25 minutes.
Allow to cool in the form, in order not to spoil appearance-I could not resist and a little spoiled mrtiki)) But still incredibly tasty!
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