Description
Tender, tasty, fragrant. For great evening gatherings in the kitchen on a rainy day)))
Ingredients
-
Raspberry
200 г
-
Banana
2 шт
-
Cream
300 мл
-
Powdered sugar
4 ст. л.
-
Sugar
4 ст. л.
-
Butter
200 г
-
Yolk egg
4 шт
-
Flour
200 г
-
Leavening agent
1 ч. л.
Cooking
We need eggs and butter at room temperature. First, separate the yolks from the whites. 4 yolks 4 tablespoons of sugar. ( In principle the number of sugar can adjust by yourself, I do not like that much would have been sweet ).
Beat the egg yolks until white and increase the mass.
The oil at room temperature it is necessary to stretch. Add the sifted flour and baking powder.
Beat with a mixer until crumbs.
Further, in the oil the crumb gradually pour in the previously prepared with the egg yolks, continuing to whisk.
The batter should be like a souffle.
Preheat the oven to 200 degrees. Take the detachable baking pan, cover the bottom with parchment paper. Spread the dough and we form a little stepping on the bumpers. I have the dough does not stick. ( if the dough is sticky, dip the spoon in water ).
Put the stuffing. Bananas and raspberries. Put into the oven for 30-40 minutes.
Make the cream. Cream, powder and a bit of raspberry, stuff 10, mix whisk, mixer or any other method to very thick consistency.
It turns out that's butter cream, with a pleasant aroma of raspberry and pale pink color. Sent it in the fridge.
After 40 minutes I pulled the tart out of the oven. We need it completely cool. Open the form and set the tart to rest. We do this in order that cold cream would not drip on the hot tarte. Once it has cooled, I put it in the fridge for 10 minutes to temp it was close to the cream. ( If You do not like to wait long, bring a towel. wet it, put on for 2-3 minutes in the freezer, remove and place under the bottom of the form, it will speed up the cooling process. )
We decorate our tart. Raspberry + cream passed through a pastry bag.
The tart is ready. Moderately sweet. tender, flavorful.
Enjoy your tea)))
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