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Mascarpone- berry custard tart
Almond tart shell
All purpose flour-1 ½ cup
Almonds-3/4 cup
Sugar- ½ cup
Salt - 14/ tsp.
Softened butter-9 tbsp.
Egg yolk - 1
Grind almonds with sugar in a food processor till coarsely ground. Add rest of the ingredients and pulse till the dough comes together and not more. Press the dough evenly on a tart pan, cover with cling wrap and freeze for at least 2 hrs. Pre-heat oven to 350C. Remove the cling wrap from the frozen tart shell, line the shell with Aluminum foil, arrange pie weights or dried beans on top. Bake for 20 minutes. Remove the foil and weights, bake for another 12-15 minutes or till the shell is golden brown. Cool completely on kitchen counter.
Mascarpone custard
Mascarpone cheese - 1 cup
Milk - 2 cups
Egg yolks -2
Corn starch - 3 tbsp.
Vanilla bean - 1
Sugar - ¾ cup
Unflavored gelatin - 1 tbsp.
Mix milk, eggs and cornstarch in a saucepan. Add vanilla bean, gelatin and sugar and cook in medium heat with constant stirring till the custard thickens. Remove the beans, scrape seeds and add it to the custard. Mix well, cover and refrigerate for 2 hrs.
Fruits
Chopped strawberries- 1½ cup
Blue berries - ½ cup
Berry jam -2 tbsp.
Keep the prepared fruits in a bowl. Microwave jam to loosen it. Mix with fruits, refrigerate.
Assembling the tart
Remove the tart shell from the pan. Keep on a serving plate, fill the shell with the cooled custard, arrange berries on top. Drizzle some more of the cooled custard on top. Refrigerate for 6 hrs. or more before serving.
Almond tart shell
All purpose flour-1 ½ cup
Almonds-3/4 cup
Sugar- ½ cup
Salt - 14/ tsp.
Softened butter-9 tbsp.
Egg yolk - 1
Grind almonds with sugar in a food processor till coarsely ground. Add rest of the ingredients and pulse till the dough comes together and not more. Press the dough evenly on a tart pan, cover with cling wrap and freeze for at least 2 hrs. Pre-heat oven to 350C. Remove the cling wrap from the frozen tart shell, line the shell with Aluminum foil, arrange pie weights or dried beans on top. Bake for 20 minutes. Remove the foil and weights, bake for another 12-15 minutes or till the shell is golden brown. Cool completely on kitchen counter.
Mascarpone custard
Mascarpone cheese - 1 cup
Milk - 2 cups
Egg yolks -2
Corn starch - 3 tbsp.
Vanilla bean - 1
Sugar - ¾ cup
Unflavored gelatin - 1 tbsp.
Mix milk, eggs and cornstarch in a saucepan. Add vanilla bean, gelatin and sugar and cook in medium heat with constant stirring till the custard thickens. Remove the beans, scrape seeds and add it to the custard. Mix well, cover and refrigerate for 2 hrs.
Fruits
Chopped strawberries- 1½ cup
Blue berries - ½ cup
Berry jam -2 tbsp.
Keep the prepared fruits in a bowl. Microwave jam to loosen it. Mix with fruits, refrigerate.
Assembling the tart
Remove the tart shell from the pan. Keep on a serving plate, fill the shell with the cooled custard, arrange berries on top. Drizzle some more of the cooled custard on top. Refrigerate for 6 hrs. or more before serving.
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