Let me see how this delicious tart is made together with a tart recipe that makes a difference with its riot of colors.
Materials;
For the cream:
- 3 glasses of milk
- 3 egg yolks
- 3/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 vanilla stick
- 1 tablespoon of butter
For the tart dough:
- 2 egg yolks
- 150 grams of cold butter
- 1/2 cup powdered sugar
- 1/4 teaspoon of salt
- 2 tablespoons of cold water
- 2 glasses of flour
For the above:
- 300 grams of mixed red berries (blueberries, raspberries)
- 2 tablespoons of powdered sugar
Fabrication;
To prepare the tart dough; Put the sifted flour, powdered sugar and salt into a food processor or mixer and mix with a dough kneading apparatus. Add the cold butter that you cut into small pieces gradually and continue the mixing process. Finally, add the egg yolks and cold water and continue mixing for another portion. After wrapping the tart dough horizontally with cling film, let it rest in the refrigerator for 30 minutes. To prepare the tart creme; Whisk the egg yolks in a deep bowl with the addition of granulated sugar and cornstarch. The granulated sugar should have melted and the color of the mixture should turn white. Scrape the part of the vanilla stick that you cut in two from the middle with the tip of a sharp knife. Transfer the cold milk to a small saucepan. Boil the vanilla extract on low heat. Mix the whipped egg yolks with the boiling milk little by little, stirring and transfer to the milk pot. Cook it over low heat until it becomes a thick cream. Add butter little by little to the cream mixture you take from the heat, mix it with a whisk to get the consistency and clear color. Keep in the fridge.
Spread the resting dough by pressing it with your hand on a maximum 27 cm tart mold that you greased with butter. In order for the dough to bake and rise evenly, cut a piece of wax paper the size of a pie pan and roll out onto the dough. Fill the middle part with legumes such as chickpeas and dried beans to give the dough a weight and a flat shape. Bake the tart dough in a preheated 180 degree oven for about 25 minutes until it turns light. After you get out of the oven, take the greaseproof paper and dry pulses on it. Take the tart base baked for 5 more minutes at the same temperature from the oven, and let it rest at room temperature. Spread the cream cooled in the fridge in the middle of the pie, use a cream squeeze bag if desired. Cover the tart with red forest fruits that you wash in plenty of water and drain excess water. After sifting the powdered sugar, slice it and share it with your loved ones.
