Strawberry Tart
INFORMATION
* 12 people
* 325 calories per serving
* Hard difficulty
* Ready in 1 ½ hours
* Vegetarian recipe
INGREDIENTS
* 500 g of pastry
* 3 egg custard
* Butter and flour for the mold
* ½ pounds of strawberries
* 1 packet of jelly prepared to cover
PREPARATION
* Prepare the dough according to the basic recipe. Meanwhile resting in the refrigerator to prepare the custard and making it cool in a bowl.
* Grease a tart pan and sprinkle with a thin layer of flour, blowing away the excess.
* After the resting time for the dough, turn oven to 200 ° C, then quickly spread it on a cutting board well-floured rolling pin with a thickness of about half a centimeter. If you break while stretched, regroup with your fingertips.
* Gather the dough gently with your hands or wrap around the rolling pin to put it back into the pan. Pull down the dough inside the border so that it is evenly leveled.
* Prick the surface with the tines of a fork, cover with a sheet of baking paper and fill the pan with dried beans, so that you get up during cooking.
* Bake for 30 minutes. When you withdraw the pastry from the oven, will appear very smooth surface. It must be so, since it will harden while cooling.
* Allow the dough to cool, then invert on a serving plate.
* Meanwhile, rinse the strawberries under cold running water and place in a colander.
* Sprinkle the pastry base with a layer of cream, then start decorating.
* Slice the strawberries and arrange in concentric circles from the outside in, beginning with the first layer resting on the toe board. Ending the center with a whole strawberry, medium size.
* Decorate the cake, prepare the jelly as per instructions on package. Generally must dissolve the contents of the bag in water and sugar and cook a few minutes.
* Prepare gelatin using a kitchen brush with soft bristles to brush the strawberries.
* Store in refrigerator until serving.
NOTES
The preparation time is set to add to the preparation of pastry (1 hour) and cream (30 minutes). The preparation is around 3 hours.
This article courtesy of “Lo Spicchio d’aglio” .
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