Traditional recipes

Tart with berries

Tart with berries

Sift the flour and mix it with a pinch of salt, then add the butter kept at room temperature and cut into slices.

We add the vanilla sugar and then we homogenize until we get some crumbs.

Add 4 tablespoons of very cold water and knead a little, then cover the dough with foil and let it cool for 30 minutes.

Separate the yolks and mix them well with 150 g of sugar until they turn white, add the starch, milk at room temperature and put them on the fire in a double-walled milk pot. Stir continuously so as not to become lumpy, until the cream thickens. Let cool.

We put the dough in a large tart form with a diameter of 30 cm which we greased with a little butter, after which we prick the dough with a fork. For 30 minutes, let the tray cool with the dough. the dough when it starts to bake).

Preheat the oven to 190 degrees C, and sprinkle dry beans over the dough - so that the dough does not rise when baking - bake the dough for 15 minutes, then remove the grains and bake for another 20 minutes until it starts to take on a copper color.

Remove the stick from the oven and let it cool.

After the cream has cooled, mix it with rose water (or almond essence) until it is homogenous, then pour it over the tart dough and level it with a spoon.

Place the thawed berries over the cream, drained well and sprinkled with sugar to taste. I put some slices of peach on the edge of the tart because the berries were too soft and I didn't want the jelly to flow.

Prepare the Jelly Cake with the juice left by the fruit according to the instructions on the envelope and with a spoon we evenly put jelly over the fruit.

Great appetite!


Crispy tart with berries


For Crispy Tart with berries we need:
& # 8211 130 gr unsalted butter
& # 8211 3 tablespoons sugar
& # 8211 250 gr flour plus what we need for spreading
& # 8211 1/2 teaspoon baking soda with a teaspoon of lemon juice
& # 8211 a pinch of salt
& # 8211 1 or
& # 8211 2 tablespoons cold water
For the filling:
& # 8211 300 gr strawberries
& # 8211 100 gr raspberries
& # 8211 100 gr red grapes
& # 8211 4 tablespoons cranberry syrup (can be replaced with any other syrup or anything :))
& # 8211 5 tablespoons sugar
& # 8211 3 teaspoons starch
Other: butter and flour for greased tray, powdered sugar for powdering

Method of preparation Crispy tart with berries

Prepare the dough as follows: in a bowl rub the butter well with the sugar, add the baking soda with lemon, a pinch of salt, the egg and the 2 tablespoons of water. Gradually add the flour until we can mix it with a wooden spoon, then pour the composition on a plate lined with flour and knead until it sticks to your fingers. Put the dough in cling film and refrigerate for an hour.

After an hour, divide the dough into two parts, one slightly larger than the other.
We spread the larger part and place it in the tart pan greased with butter and lined with flour.
Push the dough with a fork then put it in the oven on low heat for 10 minutes.

Prepare the filling: mix the fruits and blueberry juice with the sugar and put them on the fire.

Take 3 tablespoons of juice and mix it with starch. When it starts to boil, pour the starch over the fruit and let it boil until it thickens slightly.
Remove the tray from the oven and pour the fruit jelly over the dough.

From the rest of the dough we cut shapes, in my case the popcorn, and put them in the oven over low heat until the dough on top browns.

Remove from the oven and let cool.

Then powder and serve!
A delicious dessert or a perfect breakfast with a cup of coffee!


Ingredients for the mini tart recipe with vanilla cream and berries

  • Flour - 250 g
  • Cold butter cut into cubes - 125 g
  • Old - 80 g
  • Salt - & frac12 teaspoon
  • Vanilla sugar - 1 tsp
  • An egg.
  • Cream:
  • Milk - 0.5 l
  • Egg yolks - 3
  • Old - 100g
  • Flour - 30 g
  • Corn starch - 25 g
  • Vanilla sugar - 1 tsp
  • Peeled orange or lemon peel.

How do we prepare the recipe for mini tarts with vanilla cream and berries?

Fraged dough

Mix in a bowl flour (not to be sifted), sugar, vanilla sugar and salt. Add the diced cold butter and mix with cold hands until you get crumbs.

It is desirable to use all cold ingredients (even flour, sugar), but the bowl should be put in the refrigerator for 5 minutes, wash your hands in cold water, wipe, then mix the dough by hand. This way, the butter does not melt and we get a very good dough.
In the dough obtained add the egg. It is added to & bdquolega & rdquo the dough. Some confectioners add a few tablespoons of water for this purpose, others a few tablespoons of sour cream.

Depending on which ingredient we add at this stage, we will get a different level of fragility of the mini tarts. We will get a dough that is hard to gather. Put the dough in a plastic bag and leave it in the fridge for 20 minutes.

Mini tarts with vanilla cream and berries

Then we break large pieces of walnut into shapes and form mini tarts by pressing the crust with our fingers.

if you have larger and not very deep shapes, leave the dough in the fridge for a longer time, spread it out and cut circles larger than the diameter of the shape. Transfer the discs to shapes and press with your fingers.
After we have formed all the tarts, we prick the tarts with a fork.
There are 2 ways to bake mini tarts. Immediately after we have formed them, we put in them baking paper and balls for baking (they can be replaced with beans, peas or chickpeas).
Because I didn't have balls or beans in the house, I froze the tarts for 2 hours.
Bake the mini tarts at 200C, about 20 minutes or until you get the desired color.

If you brown the tarts harder, they become stronger, that's how we like them.
Let the mini tarts cool.
We prepare cream.

Mix the egg yolks with the egg, add the vanilla sugar, lemon peel, flour, cornstarch. Mix so as not to have lumps and pour the milk gradually. Pour the composition into a saucepan and put on medium heat, stirring constantly. The cream changes its consistency quickly, in about 5 minutes.
Put the cream in mini tarts with a spoon or a bag with dui. Garnish with berries.
Good appetite!

The recipe and photos belong to Radmila Girbu and participate with this recipe in the Great Winter Contest 2019: cook and win

More recipes from Radmila Girbu can be found here.

The average grade given by the jury for this recipe is 9.50.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Mini tarts with vanilla cream and berries


Tart with berries

In the program cooking at the weekend, this tart did not appear at all. I had in mind to take advantage of the abundant peaches on the stalls and prepare a refreshing Peach Melba dessert. But I suddenly changed my mind after, on Friday night, I was with friends in a trattoria and I saw how many people could ask for a slice of tart with berries. I can't even categorize it as a "tired cake", but I can't say that it excels in terms of taste. Instead, in terms of price, it was very good & # 8230 Let's say that a tart would be enough, if you multiplied the unit price by the number of slices in which it was cut, to over 200 lei :(. , yesterday I started making berry tart. financially, and from the perspective of taste, to make at home the effort to prepare something for food or a dessert.

As you will see, in the following, it is a classic tart: tender top (which I perfumed with vanilla), pastry cream (which I gave a seductive twist with a little water of orange blossoms you can find it especially in Arab shops), many berries (raspberries, blueberries, blackberries, etc.) and a layer of jelly, made with the syrup that leaves the fruit. Syrup obtained when the fruit thaws because, yes, I used frozen fruit. Not for another, but I did everything in a hurry and the shortest way was to the freezer: P. Anyway, if you're curious, that expensive restaurant tart was also with frozen fruit. I can also tell you that my tart version was, unanimously declared, & # 8220much better & # 8221 than the one eaten the night before. In fact, it was so successful that I had to fight to save a thin, thin slice to pose :).

Ingredients (for 10-12 servings):
& # 8211 frozen berries 800 g
& # 8211 flour 300 g
& # 8211 butter (80% fat) 150 g
& # 8211 sugar cough 190 g
& # 8211 yolks 6 pcs.
& # 8211 milk 375 ml
& # 8211 orange blossom water 1 1/2 tablespoons
& # 8211 corn flour (cornstarch) 30 g
& # 8211 jelly cake 1 sachet
& # 8211 vanilla sugar 1 sachet
& # 8211 a pinch of salt

Thaw the fruit, taking care to & # 8220collect & # 8221 in a bowl the juice it leaves. For tender tart dough: sift the flour in a bowl and mix it with the salt powder. Put the butter, brought to room temperature and cut into pieces, and the vanilla sugar. Stir, with your fingertips, until you get like crumbs. Put 4 tablespoons of cold water and knead for a few minutes. At the end, you must have a homogeneous dough, totally non-sticky. Wrap it in a piece of foil and put it in the fridge for at least 30 minutes.

In the meantime, start preparing pastry cream with orange flower aroma: put the yolks in a bowl, together with 150 g caster sugar. Mix to homogenize, then add corn flour (cornstarch). Gradually incorporate the milk. Put on the fire, in a double-bottomed pan and, stirring constantly with a whisk, leave until the composition thickens and reaches the boiling point. Turn off the heat and allow to cool. If you have beaten thoroughly, you must have a homogeneous and fine cream, without any cocolos!

Take the dough out of the fridge and spread it to fit the shape of the tart (mine is about 30 cm). Press well, well, so that the dough molds to the walls of the mold. Prick the bottom of the tart with a fork. Refrigerate again for 30 minutes (so that the dough does not shrink when it starts to bake). Preheat the oven to 190 degrees Celsius. After the expiration of the 30 minutes of cold rest, remove the tart shell and bake it blindly for 15 minutes (put a piece of paper and some & # 8220weights & # 8221, like ceramic balls or beans). Remove the & # 8220weights & # 8221 and the paper after 15 minutes and leave for another 20-25 minutes, until the peel takes on a beautiful yellow tint. Let it cool. Returning to the cream, which must have cooled in the meantime, put the orange blossom water in it and mix well. Pour the cream into the tart crust and distribute it evenly.

Place the thawed and drained fruit over the cream. From the juice they left, measure 250 ml to prepare the jelly. Mix the contents of the jelly cake sachet with the remaining caster sugar (40 g) and then dissolve in the fruit juice in a kettle. Put the kettle on the fire and bring to the boil. With a spoon, slowly pour over the fruit. Try to put it as evenly as possible, considering that the jelly will harden quite quickly in contact with cold fruits. Put the tart in the fridge and leave it for at least 2 hours.

Carefully remove it from the form (in this regard, I highly recommend the tart forms with detachable bottom). My tart didn't have, poor thing, too much time to breathe before it was devoured.

& # 8230iata and the slice I managed to save :). Temporarily saved, obviously & # 8230


How to make tart with berries


After it has been cold enough, remove the composition and leave it at room temperature for 10 minutes. Sprinkle a little flour over the dough and, using a special roll, try to spread it. Move the composition in a special tart container and leave it in the freezer for half an hour. Meanwhile, heat the oven, and when the 30 minutes have elapsed, bake the dough for tart with berries. After another 30 minutes, remove the worktop and let it cool.

In a medium bowl, add the mascarpone, sour cream and sugar and mix with the mixer for a minute. Spread the obtained cream on the tart dough. Heat the jam and liqueur over medium heat, and pour the syrup obtained over the berries. Mix them lightly, and add the composite over the counter with the mascarpone cream. In the end, you will get one tart with berries delicious.

serves tart with berries with yogurt or tea and you will pamper your taste buds! If you like this dessert, you can try to decorate the top with other fruits!


How to make tart with berries


After it has been cold enough, remove the composition and leave it at room temperature for 10 minutes. Sprinkle a little flour over the dough and, using a special roll, try to spread it. Move the composition in a special tart container and leave it in the freezer for half an hour. Meanwhile, heat the oven, and when the 30 minutes have elapsed, bake the dough for tart with berries. After another 30 minutes, remove the worktop and let it cool.

In a medium bowl, add the mascarpone, sour cream and sugar and mix with the mixer for a minute. Spread the obtained cream on the tart dough. Heat the jam and liqueur over medium heat, and pour the syrup obtained over the berries. Mix them lightly, and add the composite over the counter with the mascarpone cream. In the end, you will get one tart with berries delicious.

serves tart with berries with yogurt or tea and you will pamper your taste buds! If you like this dessert, you can try to decorate the top with other fruits!


5 cake recipes with berries

With the arrival of spring, the appetite for fresh and cool food returns. Berries are the perfect ingredient to turn the freshness of spring into a delicious cake. The intense aromas that come with these wild fruits are a real treat for the taste buds. In addition, they are very versatile and can be used to prepare [& hellip]

With the arrival of spring, the appetite for fresh and cool food returns. Berries are the perfect ingredient to turn the freshness of spring into a delicious cake.

The intense aromas that come with these wild fruits are a real treat for the taste buds. In addition, they are very versatile and can be used to prepare a wide variety of desserts.

From berry ice cream, to mousse, sorbet, jam, cakes, tarts, or even sauces for certain types of meat, the sweet-sour taste of berries brings an extra flavor every time.

That's why I made a selection of berry cake recipes, which you can prepare at home and which will be both to the taste of lovers of classic desserts, which I loved as a child, and those who prefer a dessert. gourmet, to add originality.

Tart with berries

Photo source: www.unsplash.com

One of the delicious choices for this spring is the tart, which is slowly becoming one of the favorite desserts of Romanians. Just like berries and tarts, they are just as versatile. They can be enjoyed in dozens of flavors and variants. However, the recipe we propose is one that highlights the slightly citrus aromas of berries.

Ingredient: 800 g frozen berries, 300 g flour, 150 g butter, 200 g sugar, 6 eggs, 400 ml milk, 1-2 tablespoons orange blossom water, 30 g corn flour, 1 sachet of gelatin, 1 sachet of vanilla sugar, 1 sachet of salt powder.

Method of preparation:

  • Our recommendation is to have fresh fruits, but you can also use frozen ones, as long as we let them thaw and do not add the juice they leave in the composition.
  • Wash the berries, and then put the butter in the microwave for 30 seconds.
  • In a separate bowl we start to prepare the dough. Sift the flour and mix it with the salt powder. Put the butter and vanilla sugar in the same bowl.
  • Mix with your fingertips and pour 4 tablespoons of cold water. Knead for a few minutes. The final dough should not have a sticky consistency.
  • Wrap the dough in foil and put it in the fridge for half an hour.
  • Meanwhile, prepare the cream. Place the yolks and caster sugar in a bowl and mix until smooth, then add the corn flour. Gradually add the milk.
  • Put the mixture on the fire and mix with a whisk until smooth. Let the composition cool.
  • Now we can take the dough out of the fridge and spread it on the tart shape, which we previously lined with baking paper.
  • We press it well to mold it to the shape and we prick its bottom with a fork.
  • Put the form in the fridge for another half hour.
  • Preheat the oven to 190 C.
  • After removing the dough from the fridge, put it in the oven for another 15 minutes. checking the dough so that it doesn't grow too much, unevenly. After checking, leave it for another 25 minutes until it browns.
  • In the cream we have already prepared, pour the orange blossom water and mix until all the ingredients are incorporated and it becomes homogeneous.
  • Let the browned dough cool and pour the cream, which is evenly distributed.
  • We mix the fruit juice earlier with gelatin.
  • Put the berries on top of the cream and pour the gelatin on top.
  • Put the tart in the fridge for at least 2 hours.

American blueberry pie

Photo source: www.unsplash.com

The difference between this pie and the traditional one, with which we are already familiar, is the way the dough is prepared. Cake the classic one involves a countertop and less composition, while the American one is based on a consistent filling, covered in a puff pastry, placed in various creative braids.

The traditional American pie recipe is made with berries, pumpkin, sweet potatoes, pecans or vanilla in combination with fruit.

Ingredient: 170 gr margarine for cakes, 6 tablespoons very cold water, 1 teaspoon salt, 300 gr flour (2 cups), 500 gr blueberries (fresh or frozen), 3 tablespoons starch, 120 gr sugar, juice from 1/2 lemon.

Method of preparation:

  • Put flour, margarine and salt in a bowl. Stir until you get a crumbly dough. Then add water and knead well.
  • Put the dough in the fridge for 30 minutes.
  • Wash the blueberries and mix them in a bowl with the sugar, lemon juice and starch.
  • Preheat the oven to 200 degrees and take care of the dough, which we divide into two equal pieces. Powder a slice of dough with flour and spread it with a spatula, and then lightly shape it with your hands.
  • One of the pieces will be placed in the shape of a tart, later lined with baking paper. Over it we put the contents of the bowl with blueberries, and on top we put the second piece of dough. Make 2-3 incisions in the middle, with a knife or fork and leave the cake at oven for 45 minutes.

Raspberry mousse

The classic mousse recipe is made of eggs, sugar and chocolate, to which we can add butter or cream with various flavors.

The first recipe dates from the 1750s, being documented by the French author Menon in the book "La science du maître d'hôtel confiseur" (approximate translation: "The science of the confectioner"). However, our recipe deviates a little from tradition, but retains the original flavor.

Ingredient: 300g frozen raspberries, 300ml whipped cream, 4 tablespoons sugar, 10g food gelatin.

Method of preparation:

  • Mix all the ingredients with the mixer until smooth.
  • Cool the mousse in the fridge for at least 2 hours.
  • We serve it with raspberries and white chocolate.

Chocolate pudding and berries

Photo source: www.unsplash.com

One of the best combinations for our taste buds is chocolate and berries. The refinement of melted chocolate in combination with the sweet-sour taste of berries blends perfectly to give us a balanced taste between the creamy consistency of chocolate and the freshness of the fruit. That's why we thought of presenting you this recipe for Belgian chocolate pudding and berries.

Ingredient: 400 ml sweet milk, 2 tablespoons flour, 200 g sugar, 150 g butter, 200 g household chocolate, 2 tablespoons cocoa powder, berries

Method of preparation:

  • First, heat the milk. Then take the pot off the heat and pour in the rain flour and cocoa powder.
  • Bring the mixture to a boil again in a bain-marie.
  • It is important to stir constantly so as not to avoid the formation of lumps. Leave everything on the fire until the mixture is homogeneous.
  • Take the pot off the heat and continue to stir until it cools. Radem chocolate in minitocator. We add it together with the butter in the composition. Stir continuously until the pudding becomes creamy.
  • At the end we put the berries.
  • Pour the pudding into bowls and put it in the fridge.
  • It can be served garnished with mint leaves and berries.

Dessert in a glass of berries

Ingredient: 3 tablespoons blueberries, 3 tablespoons blackberries, 3 tablespoons red currants, 3 tablespoons raspberries, 4 tablespoons sugar, 3 teaspoons full of starch + 4 tablespoons cold water, 6 biscuits, 150 ml of fruit juice, 400 ml of whipped cream 30% fat.

Method of preparation:

  • Mix the berries with the sugar in a bowl that we put on the fire and let it boil until the sugar melts.
  • Pour the sauce obtained in the blender, and then pass it through a strainer.
  • Pour the sauce from the blender into the bowl and put it on the fire again.
  • We take a bowl and mix in it 4 tablespoons of cold water with starch and then we pour it over the pot on the fire. Stir and simmer for about 2 minutes until hardened.
  • We wash 4 glasses with our feet, and on their bottom we place the biscuits, previously soaked in the berry juice.
  • Then pour a layer of sauce in the glass, over the biscuits.
  • Mix in a separate bowl the whipped cream, 2 tablespoons of sugar and the sachet of vanilla sugar.
  • Let the sauce cool for 15 minutes to turn it into gelatin. And then we pour the cream into cups, over the biscuits.
  • Garnish with berries and put in the fridge for 2 hours.

Berries recipes are a real delight for the taste buds, ideal for sunny summer and spring days. If you buy a large amount of berries and want to preserve them for longer, you can freeze them. They keep their nutritional qualities and fresh taste for a long time.

Built-in oven Beko BIDM19500DXDS

The Combi Steam function helps you to keep your cooking time much shorter, and the food will not lose its vitamins and minerals. For a uniform distribution of heat inside the oven, the 3D Cooking function allows you to cook three dishes simultaneously, without the risk of mixing odors.

Prepare sweets on saturated with the Beko HMM7424W mixer. Its stainless steel self-rotating bowl has a capacity of 3 liters, which gives you the opportunity to mix larger amounts of ingredients. The mixer can be used both attached to the bowl and independently. Stainless steel accessories make it easy to clean, including in the dishwasher.

The Beko HMM7420W mixer will help you get whipped egg whites, homogeneous doughs and a cream with a firm texture. Due to the compact design, it offers ease of use. When you need extra power, activating the Turbo function will intensify the mixing process.


If you like it, share it with your friends!






Ingredient:

75g flour
25g old cough
A pinch of salt
2 eggs
1 sachet of vanilla sugar
110ml milk
2 tablespoons powdered sugar for powdering
60g butter for greased tray
Lemon juice
Berries

Method of preparation:
In a bowl put flour, add salt, caster sugar, vanilla sugar sachet, eggs and milk.

Mix all the ingredients with the mixer, about 5 minutes.

In a pan with a diameter of 23cm, melt the butter.

After the butter melts, remove the pan from the heat, pour the pancake mixture into the pan and put the pan in the preheated oven on low heat, then medium, for 20-25 minutes.

After 20-25 minutes, the pancake grew very nice.

Remove the pancake on a plate, squeeze the lemon over the pancakes.

Powder the pancake abundantly with powdered sugar.

And finally we sprinkled berries on top (I had raspberries and blueberries). You can serve the pancakes with anything else you like, whipped cream, syrups, jams, chocolate, different types of toppings.






CAKE DOUGH

For a small tart, use the quantities below (for a large one, double them & # 8211 doh!)

30-40 minutes, plus cooling time, 1 tart

    • 125g flour
    • 25g old
    • 110g cold butter
    • 1 tablespoon cold milk (or you can use water)

    In a food processor, mix the flour with the butter and sugar until you get a sand-like composition & # 8211 like crumbs. Add water and stir a little more until the dough thickens. Shape it into a disk, wrap it in cling film and refrigerate for 30 minutes (or about 10 in the freezer).

    After removing the dough from the fridge, spread it on a lightly powdered surface with flour and spread it using a rolling pin (if you find it difficult to shape, you can put it directly in the shape of a tart and spread it with hand so as to cover the entire surface and walls of the tart).

    Then transfer it to a tart form with a detachable base and place it by pressing the edges with your fingertips. You will want to leave the edges of the dough a little higher than the tart pan, because the dough will shrink and decrease when baked. (If somehow the dough warmed up too much while you were shaping it, put the tart in the freezer for another 5 minutes).

    Using a fork, prick the base of the tart several times. The holes thus formed will allow the steam to come out easily and evenly, preventing the base of the tart from swelling (and possibly cracking when baked). Place a baking sheet on top and pour into the tart a few coats of beans & # 8211 large enough to cover the height of the walls of the tray. Put the tray in the oven at 180Cº for 15 minutes, then take it out and remove the beans and the baking sheet (rice works just as well, for example & # 8211 but it's harder to collect if you happen to You spread it around the kitchen when you want to take it out at the end. I didn & # 8211;

    (What you do now is called baking the blind cake. You did this to make sure the dough kept its shape during baking).

    Bake the tart again for 15-20 minutes, or until the crust acquires a copper color and a biscuit consistency & # 8211 must be completely cooked, because in the next steps you will not put it in the oven along with the composition, but just to fill it. But before that, let it cool completely.


    Ingredient:

    • Tart dough (25 cm diameter)
    • 250 g flour
    • 125 g butter
    • an egg
    • a pinch of salt
    • 1 tablespoon powdered sugar
    • 1-2 tablespoons cold water (only if necessary)
    • Vanilla cream
    • 4 yolks
    • 120 g of sugar
    • 45 g flour
    • 500 ml of milk
    • a pinch of salt
    • seeds from half a vanilla bean (or a tablespoon of vanilla extract / essence)
    • decoration
    • fresh fruit of your choice
    • 1/2 sachet of gelatin for decoration (jelly cake type, no gelatin sheets or granules)

    Ingredients Tart with sour cream and fruit

    for the crust:

    • 180 grams of flour
    • 75 grams of cold butter
    • 1 or
    • 150 grams of sugar
    • 1 teaspoon baking powder

    for the filling:

    • 500 ml of milk
    • 2 sachets of vanilla pudding or 6 tablespoons of cornstarch + 2 sachets of vanilla sugar
    • 600 grams of sour cream with at least 20% fat
    • 200 grams of sugar
    • your favorite fruits from compote & # 8211 peaches, apricots, tangerines, pineapples, or frozen fruits (cherries, berries) & # 8211 I used a 720 ml apricot compote, home-made, and it wouldn't have hurt to have even more fruit
    • 250 ml of compote juice
    • 1 sachet of jelly cake

    Preparation Tart with sour cream and fruit & # 8211 dough

    For the crust dough, mix the flour with the baking powder and sugar. Cut the cold butter into this mass (I used the pasta rolling pin) until the mixture resembles sand.


    Add the egg and knead very little. Cover with foil and refrigerate for an hour.

    Cutting the butter into dry ingredients is used to obtain a much sandier dough, of a much finer quality than it would have been, simply kneading all the ingredients, although the dough obtained is harder to work when it is stretched in shape and will you may need the help of very little flour.

    After an hour, the dough is spread, by pressing, in a cake form with a detachable ring, taking into account that the upper edges are as regular as possible, and it is put back in the fridge.

    Filling

    375 ml of milk are boiled. The remaining 125 ml is mixed with pudding powder (or starch) and sugar and added to hot milk, stirring constantly. Boil a thick pudding:

    In the pudding, mix all the cream until the perfect homogenization:

    Assembly

    Pour the cream with cream into the tart crust and place the fruit on top:

    Place in the preheated oven at 175 degrees for one hour:

    Service

    Allow to cool to room temperature, then prepare the jelly from the cake-jelly sachet and compote juice. Pour over the tart with fruit and sour cream and leave to cool for at least 3 hours. Before serving, you can decorate according to your preferences, I just sprinkled a little powdered sugar:

    Section:


    This cream tart is wonderfully fine, flavorful and refreshing. Good appetite!