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Confectioners Cream And Strawberry Tartlets. Confectionery cream and strawberry tartlets
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Video - www.facebook.com/bashny.net/videos/582019431990561/
RECIPE
INGREDIENTS
250 ml of milk
3 egg yolks
vanilla essence 65 g sugar
20 g of corn starch
Powdered sugar
300 g strawberries
For the dough:
250 g flour
100 g of powdered sugar
150 g butter
vanilla essence 1 egg
Let's get ready ...
Form A sandblasted with sugar, a pinch of salt, flour and butter.
Add the egg and lemon zest.
Place the dough in a refrigerator for 1 chasa.
Stretch the dough and fill the tart mold.
Prepare with a weight on top for 10 minutes (can be used peas)
Then, remove the weight and cook for 15 to 20 minutes.
Allow to cool. For the pastry cream:
Boil milk and sugar ⅓.
In a bowl, mix the remaining sugar, egg yolks, cornstarch and vanilla essence.
Pour the milk into a bowl, as soon as it starts to boil.
Beat vigorously and transfer the mixture into the pan again, stir it constantly, so that it thickens.
Pass the cream for any source, cover with plastic paper and store in the refrigerator.
Use two tablespoons of cream on the tartlet.
Finish with strawberries.
Sprinkle with powdered sugar.
RECIPE
INGREDIENTS
250 ml of milk
3 egg yolks
Vanilla essence
65 g of sugar
20 g of cornstarch
Powdered sugar
300 g of strawberries
For the dough:
250 g of flour
100 g of powdered sugar
150 g of butter
Vanilla essence
1 egg
LET'S GET COOKING ...
Form a sandblasted with the sugar, the pinch of salt, the flour and the butter.
Add the egg and the lemon zest.
Place the dough in the refrigerator for 1 hour.
Stretch the dough and fill the tart molds.
Cook with some weight on the top for 10 minutes (peas could be used)
Then remove the extra weight and cook for 15 to 20 more minutes.
Let cool. For the confectioner's cream:
Boil the milk and ⅓ of the sugar.
In a bowl mix the remaining sugar, the egg yolks, the cornstarch and the vanilla essence.
Pour the milk in a bowl once it boils.
Beat energetically and pass the mixture to the cooking pot once again, stir it constantly so that it thickens.
Pass the cream to any source, cover with plastic paper and refrigerate.
Use two tablespoons of cream per tartlet.
Finish with the strawberries.
Sprinkle with powdered sugar.
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