Almond tarts with custard cream fruit

миндальные корзиночки

Almond shortbread dough:
-Butter – 100 g
-Flour – 165 g
-Powdered sugar – 65g
-Ground almonds – 65g
-The yolk – 1 pc.
-Milk – 500 ml
-Vanilla – 1 pod or 1 ch. L. vanilla extract
-Yolk – 90 g or 2 eggs
-Sugar – 100 g
-Corn Starch – 45 g
-Fruits and berries for mashed potatoes (I took a mango) and jewelry (grapes, strawberries, raspberries, currants)
-Powdered sugar

1. For the cream: milk with 50 grams of sugar, and vanilla bean cut in half or teaspoon vanilla extract boil.
2. At this time grind yolks and 50 g sugar.
3. Add starch and mix thoroughly.
4. boiled milk drain (if there was a pod).
5. Part pour in the egg yolks, stir and pour back to the rest of the milk. Return to medium heat until thickened stirring constantly. Remove from heat, mix thoroughly. Again, back to the fire for another 1 minute. Pour the cream into a flat dish with borders and cool.
6. For the dough: rub the yolk with sugar and softened butter at room temperature. Add the sifted flour and chopped toasted nuts. Knead the dough and put into the refrigerator for 40 minutes. Shots molds dough thickness of about 5mm. Depending on the material molds, perhaps they need to be oiled. Prick bottom of dough, cover and bake for load of up to 15 minutes at 180-200 C.
7. Pyurirovat fruit or berries, after getting rid of the seeds or skin (rub through a sieve if necessary), and Uvarov, if not very thick puree.
8. Building: custard mixed with mashed potatoes in the desired ratio. Fill the prepared cooled basket and decorate with berries. Sprinkle with powdered sugar before serving.

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