Diagram On How To Kiss

Muffins with chocolate chips and cream tart with berries

Ingredients

For the pastry

250 g cold butter

500 g of flour

4 egg

1 teaspoon of vanilla extract

200 g icing sugar

+ dried beans or peas to cook the pastry

For the custard

3 eggs

100 g of sugar

75 g of flour

½ lt whole milk

the grated rind of 1 lemon

a small vial of essence of vanilla

For decoration

500 g of berries

3 sheets of gelatin

Preparation

have the flour on a pastry board with a pinch of salt and cold butter cut into small pieces and mix well until mixture is grainy. After forming the classic fountain at the center of the mixture add the 4 egg yolks, icing sugar and vanilla and continue stirring, adding some ' of cold water to bind the dough and make it elastic. With the dough formed a ball, wrap in plastic wrap and put it in the refrigerator for half an hour. After the rest period, pull out of the refrigerator the dough pastry and lay it on the pastry with a rolling pin. To prevent the dough glues to the work surface, sprinkle the surface with flour. Form a disk about 5-6 mm thick and 24 cm in diameter.

(Images of the preparation of the pastry have already been incorporated in the blog. You find them in the post of Biscuits Zombie).

Now make the tart mold about 22 cm in diameter with parchment paper and lay the pastry dough by placing it well on the walls. Prick the pastry with a fork and cover with another layer of parchment paper on which Lay the beans or dried peas. Bake in preheated oven at 180 degrees for 25 minutes. The pastry is cooked when the edges are golden brown.

proceed with the preparation of the custard. Separate the yolks from the whites. Pour egg yolks and sugar in a bowl and lightly fitted with a whisk until frothy. Sift the flour, stirring gently to prevent the formation of lumps and the grated rind of a lemon. Heat the milk in a saucepan and flavored with vanilla essence. Dilute the mixture pour in the hot milk and flavored. Put the mixture on low heat and stir, bring to a boil. Continue to stir for another 4-5 minutes on low heat. Let cool.

When the custard has cooled, pour the mixture over the pastry base of your tart trying to spread it evenly. Cover with berries. If the berries you bought them frozen, let the first thawing. Arrange the fruit on a layer of paper towels and sprinkle with plenty of sugar. The fruit will release some of their color and will be less acidic on the palate.

Prepare the gelatin with the gelatin. Let soften the gelatin sheets in cold water for ten minutes and then squeeze. Heat 250 ml of water without boiling and dissolve the already softened sheets. Pour the liquid when it is still on the tart and let stand in refrigerator for at least two hours.

The tart with berries and cream is ready!