Funny name, which hides whipped cream with vanilla, Chantilly french cream decorates this sumptuous cake from a sweet base and filling from thick blueberry jam and whole ягод черники. 
Photo of the dish: ДжудиChu Time: 1 hour. 25 minutes Difficulty: medium Servings: 4 – 5 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Blueberry Jam:
- 2 tbsp. fresh blueberries
- 1/2 tbsp. granulated sugar, plus 2 tbsp. l
- 1 lemon
- 1/2 fresh vanilla pod
Sweet sand base:
- 110 gr. chilled into small pieces unsalted butter
- 1.5 tbsp. premium wheat flour, plus some more for work with the test
- 1/4 Art. plus 2 tbsp. l granulated sugar
- 1 egg of category CO
- A pinch of salt
- Additional equipment: 4-5 molds for tart with non-stick coating with a diameter of 8 cm. or small molds for pirogue
Chantilly Cream:
- 2 tbsp. fat cream
- 2 tbsp. l powdered sugar
- Seeds 1 Vanilla Pod
- 1 lemon
Candied Lemon:
- 1 lemon
- Sugar
Recipes with similar ingredients: shortbread dough, blueberries, lemon, eggs, premium flour, vanilla pod, cream, cream, sugar powder
Recipe preparation:
- For candied lemon: Prepare it first “decoration” so that while preparing the pie, there is enough time for sugaring. Using a special zest knife, remove the zest from lemon curls. On a plate, mix the zest with sugar and spread out evenly. Let stand and sugar.
- For a sweet sand base: Electric stationary mix butter, flour and sugar at a low speed with a mixer to form dough in the form of large pieces. Add eggs and salt and keep whisking until all the ingredients are mixed. form a small disk from the dough. Wrap in cling film and put in the refrigerator for 30 minutes.
- Preheat the oven to 185 ° C. Sprinkle a rolling pin and a working surface flour. Roll out the dough with a thickness of 0.5 – 0.3 cm. If the dough begins to stick, sprinkle it with flour. Cut circles slightly larger than your tart tins. If you not You will find molds with a diameter of 8 cm, use any molds smaller you can find and cut circles suitable size. Put the dough in the molds and trim the excess to the edges. Cover them with parchment paper and fill them with special beans, coffee beans or dry beans. Put the molds on a baking sheet. Bake until golden brown, 10-12 minutes. Remove and let cool.
- For blueberry jam: In a stewpan over low heat mix about a third of blueberries, sugar and juice of 1 lemon. Remaining set aside berries in order to lay beautifully on jam. On the back of the knife, scrape off the vanilla seeds and place them and pod in a stewpan. Stir and cook until the berries burst, and jam will not thicken to the consistency of syrup, 5-10 minutes. a bowl into another, ice-filled, larger bowl. Pour out jam in a colander holding it over a bowl. Silicone blade wipe the jam through a colander. Let the jam cool so that so that it is cold when touched. When the blueberry jam cool, add it to the remaining blueberries and everything is neat mix. The filling for the pie is ready.
- For Chantilly Cream: Into the bowl of an electric mixer pour cream, add icing sugar, vanilla and zest of 1 lemon. Beat until peaks form. blueberry filling, and put the Chantilly cream on top. Decorate on top candied lemon.
