Hello my friends ! Today I'll make raspberry tart with vanilla cream.. It's crunchy, sweet, light, delicious and so easy to make.. You can also dress it with other fruits if you don't have raspberries, It's great with strawberries, bananas, cherries, kiwi and orange... It's all up to you, which taste you prefer. Just one bite of this sweet thing will definitely make your day better ) So let's do this.. :)
Ingredients:
Preparation:
To make the dough by hand, cut the butter into small cubes, and pop them into big bowl, stir in 2 tablespoon sugar, pinch of salt, 1 tablespoon vinegar, 2 tablespoon cold water, vanilla and flour. Mix with hands until it pulls together. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
Meanwhile let's make vanilla cream. Mix together flour, sugar and vanilla in a big saucepan, stir and add slowly hot milk or water. Cook over low heat stirring constantly, until mixture thickens and comes to a boil, 15-20 minutes. Boil and stir 1 minute. Remove from heat immediately.
Cool quickly. Set pan in larger pan of ice water. Stir occasionally and gently for a few minutes to hasten cooling. Mix butter in the bowl, add vanilla and cream and continue to beat on a medium speed, then refrigerate until we bake tart.
Now take dough from the fridge. Heat the oven to 180 C and arrange a rack in the middle. Sprinkle the dough over the bottom of a tart pan with a removable bottom. Using your fingers, evenly press the dough into the bottom and up the sides of the pan, prick it all over with a fork and bake until golden brown, about 20-25 minutes. Remove from oven and cool completely before filling and removing from the pan.
After cooling remove it from the pan. Add some raspberries, then fill in with vanilla cream and completely cover with raspberries.
Share your comments and follow on:
Pinterest:http://www.pinterest.com/mariamkereselid/my-cherry-spot/
Facebook:https://www.facebook.com/Mycherryspot7?ref=hl
Ingredients:
- butter 200-250 gr.
- sugar 2 tablespoon
- pinch of salt
- vinegar 1 tablespoon
- cold (very cold) water 2 tablespoon
- vanilla 1 pack
- flour 250 gr.
- flour 1 cup
- sugar 1/2 cups
- milk (or water) 1 liter
- vanilla 1/2 pack
- butter 200-250 gr.
Preparation:
To make the dough by hand, cut the butter into small cubes, and pop them into big bowl, stir in 2 tablespoon sugar, pinch of salt, 1 tablespoon vinegar, 2 tablespoon cold water, vanilla and flour. Mix with hands until it pulls together. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
Meanwhile let's make vanilla cream. Mix together flour, sugar and vanilla in a big saucepan, stir and add slowly hot milk or water. Cook over low heat stirring constantly, until mixture thickens and comes to a boil, 15-20 minutes. Boil and stir 1 minute. Remove from heat immediately.
Cool quickly. Set pan in larger pan of ice water. Stir occasionally and gently for a few minutes to hasten cooling. Mix butter in the bowl, add vanilla and cream and continue to beat on a medium speed, then refrigerate until we bake tart.
Now take dough from the fridge. Heat the oven to 180 C and arrange a rack in the middle. Sprinkle the dough over the bottom of a tart pan with a removable bottom. Using your fingers, evenly press the dough into the bottom and up the sides of the pan, prick it all over with a fork and bake until golden brown, about 20-25 minutes. Remove from oven and cool completely before filling and removing from the pan.
After cooling remove it from the pan. Add some raspberries, then fill in with vanilla cream and completely cover with raspberries.
Share your comments and follow on:
Pinterest:http://www.pinterest.com/mariamkereselid/my-cherry-spot/
Facebook:https://www.facebook.com/Mycherryspot7?ref=hl
No comments:
Post a Comment