Tart with berries

Tart is an open cake that can be cooked with any filling. Basics for an open pie can be made from different dough, but most often use shortbread. Today we will talk about the berries tart and tell you some recipes for this delicate dessert.

Tart with berries

Ingredients:

• butter - 100 g;
• eggs - 2 pieces;
• sugar - 0.5 cup;
• powdered sugar - 0.5 cup;
• flour - 200 g;
• baking powder - 1 teaspoon;
• lemon juice - 1 tsp;
• currant - 1 glass;
• gooseberries - 1 glass.

Preparation

Let's bake the basis for the tart, for this, beat the yolks with sugar and butter, add flour and baking powder. The dough is sent to the cold for 25 minutes. After that, the dough is distributed according to the form, we cover it with parchment from above, pour any croup and bake for 15 minutes in a well-heated oven. For the filling of the protein whisk with sugar powder and lemon juice to sharp peaks and mix with red currants. From the oven we take out the base, take out the paper, lay out the gooseberry, and carefully distribute the cream on top. Bake our cake, at a temperature of 160 degrees, until the protein brightens. The finished tart is cooled and removed from the mold.

Tart with fresh berries

Ingredients:

For the test:

• flour - 200 g;
• butter - 100 g;
• sugar - 50 g;
• yolk - 3 pieces;
• cream - 1 glass.

For cream:

• yolk - 4 pieces;
• cornstarch - 50 g;
• sugar - 70 g;
• milk - 300 ml;
• butter - 40 g;
• vanilla;
• fresh berries.

Preparation

We cut the oil into cubes and put it into a deep container. There we add flour, sugar, egg yolks and mix the dough. While the dough is softly rolled out into the layer, carefully distribute the dough in shape, we make the skirts. The surface of the dough is pinched with a fork and put in the refrigerator for 60 minutes. The oven is heated to 200 ° C. We take the form with the dough from the refrigerator, cover it with parchment paper and place the load and bake it for 15 minutes, after removing the load and bake for another 10 minutes. When the base is baked, let it cool down completely.

At this time, we will deal with the cream. In a saucepan pour the milk, add vanillin and warm the vanilla milk well leading to a boil. Beat in a deep bowl of yolks whisk and mix them with starch and sugar. On top of this mass, pour the milk and stir the mixture continuously with a whisk, then pour the whole mass back into the pan and put it on the fire until it thickens. In the finished cream, add the butter cut into pieces, constantly stir until it is completely dissolved. On the cooled cake we spread the cream, spread it and cover our tart with whip, tightly pressing it to the cream. We remove our cake in the refrigerator for the whole night. In the morning we decorate the tart with fresh berries and again we clean it in the fridge, but for a short while to cool the berries. After that, cut into portions.