Description
Today we will prepare a raspberry tart. A wonderful combination of salty tart, the sweet custard and slightly acidic raspberries will not leave anyone indifferent!
Ingredients
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Flour
250 г
-
Yolk egg
2 шт
-
Butter
120 г
-
Water
3 ст. л.
-
Salt
1 щепот.
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Sugar
1 щепот.
-
Sugar
100 г
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Milk
500 мл
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Raspberry
300 г
-
Butter
50 г
-
Chicken egg
2 шт
-
Flour
2 ст. л.
Cooking
Grate the cold butter on a coarse grater.
Sift flour and add in oil.
Fray.
Add 2 egg yolks, salt and sugar. Knead the dough.
Adding cell 2 tablespoons of ice water. Again knead the dough and send it in the fridge for 30 minutes.
While the dough is in the fridge make the cream.
Crack eggs and add 100 grams of sugar, 2.5 tablespoons of flour and mix thoroughly until smooth.
Add to the resulting mass of boiling milk, stir and again put on the fire until boiling (stirring occasionally to avoid sticking). When the cream has cooled slightly, add 50 grams of softened butter and mix until smooth. (The cream should be quite thick)
Leave the cream to cool. Take the dough out of the fridge, spread it evenly in form. Do the bumpers.
Put the dough on parchment paper and cover the top with beans to ensure that the dough does not swell during baking. Put the tart in a preheated 180° oven for 25 minutes. Then remove the load and set the tart to topcats another 5-7 minutes.
The finished tart is removed from the form and cool. Fill it with cream.
And then we put raspberries on it. Decorate with mint leaves.
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