Of course, this tart can be done with absolutely any berry filling, while changing the taste of the dessert. Is it that cranberries, I'm afraid, will turn the cream ... But not a fact! I just haven’t tried to do it with her yet.
Many do not want to take on tart, because I don’t really want to make a separate basis, then bake it, then take on the filling and filling, bake again ...
It seems like it sounds very laborious and long. But, if you think about it, in the usual pies you can often find the division of eggs into squirrels and yolks, some need to be beaten to dense peaks, others to white, and not everyone can do this and, as a result, unsuccessful baking. I urge you to try something not as always, and this too can become loved and familiar. Just try and decide whether you are for a tart or this is not your type of baking.
Somehow I wondered, but how to distinguish tart from quiche? Somewhere I found the following explanation: quiche is still a kind of unsweetened pies, and tart can be sweet and not. And there, and there is a creamy egg filling. But! According to the rules, it is believed that the basis for tart is made without salt and without sugar, that is, the dough should be completely fresh. I’ve made the basis, and there it’s already in my mood - if you want, you can make a sweet option, or, if you want something substantial, savory and satisfying.
What do we have, or rather, mine? Sweet option, it means more tart. But, out of habit, since the filling is sweet, then a little sugar is the basis for us, and salt does not hurt, because it makes any taste, whether sweet or spicy, stronger.
Now specifically about the proposed ... still tart. You can use both fresh and frozen berries. I have frozen, last year’s, I must already use it urgently, because soon a new crop, which can not but rejoice :)
Shape - 23 centimeters in diameter. I bought it with a removable bottom, if you suddenly find yourself - take it, a very convenient thing.
Take fat cream. I have 36%.
Eggs are approximately 56-60 grams each.
- Total cooking time - 6 hours 0 minutes
- Active cooking time - 0 hours 25 minutes
- Cost - Average Cost
- Calorie content per 100 g - 266 kcal
- Servings Per Container - 8 Servings
How to make tart with blueberry filling
- Wheat flour - 200 g
- Butter - 100 g
- Egg yolk - 1 pc.
- Water - 40 g is very cold.
- Powdered Sugar - 50 g
- Salt - 1 pinch (s)
- Blueberries - 300 g
- Chicken Egg - 3 pcs. small ones.
- Cream - 100 g fatty.
- Sugar - 150 g
- Lemon juice - 1 tbsp.
- Wheat flour - 1 tbsp. for table dusting.
- Icing sugar - optional for the top.
- Peppermint - taste
- Mint Syrup - optional
For a start - shortcrust pastry. We do everything quickly, we need to prevent the butter from melting, otherwise the dough will become very hard.
Separate the yolk from the protein, the latter we do not need. Shake cold (!) Water with a yolk in a mug.
Sift flour, salt and powdered sugar into a bowl. Next, I take the frozen oil (and I always have a few packs in my freezer), and rub it in the same bowl on a beetroot grater as quickly as possible.
Now we grind the flour and butter, not for long. Pour the water with the yolk and mix quickly for a few seconds. After that I like to put everything on the table and knead the dough there.
Remember, the longer you collect the dough, the worse quality it will be. So quickly and thoroughly knead the dough.
While you are putting the table in order, it is possible to wash a bowl and the like, let it lie in the refrigerator.
Cover the bottom of the mold with baking paper. And although this dough doesn’t stick to me at all, I still cover it, for complete reliability.
Sprinkle flour on the table (rolling pin, too) and roll out the dough according to the size of the form. Do not forget that we will also need the sides.
Transfer the dough into a mold using a rolling pin and put the bottom and edges with it (dough).
Trim the edges. Put in the refrigerator for half an hour. If time suffers, then let it stand all hour.
Turn on the oven 180 ". We get out the dough.
Thrust the bottom of the dough with a fork. And now a little trick. Instead of covering it with baking paper and sprinkling beans, peas, and the like, just put in the middle an empty baking dish, about the same size (for example, 1 centimeter less).
Put in the oven for 15 minutes. After this time, remove the form and bake for another 10 minutes.
Filling. Squeeze a tablespoon of lemon juice. Grind blueberries in a blender. We need only juice-nectar, therefore we wipe it through a sieve or squeeze it through a couple of layers of gauze.
In a bowl of blueberry juice, add three eggs, sugar, lemon juice, cream, mix well until sugar dissolves (do not beat, just mix) and pour into a sand form.
Put everything in the oven again (160 ", about 35 minutes).
Allow to cool completely. Sprinkle with powdered sugar on top and garnish with mint leaves.
By the way, do not neglect mint, it is very out of place there. If suddenly you have peppermint syrup or peppermint liquor - be sure to add a little to the filling.
Enjoy your tea party!