Tart is a low open pie, allowing experiment with the filling. In shape, it looks like a flat a basket or large tartlet, i.e. has raised edges that mold well from chilled shortcrust pastry and securely hold the filling. The tart cake is usually prepared Separately and filling is filled later. So, in this recipe, berries are not baked and fresh strawberry flavor wonderfully tinted ванилью. 
Time: 1 hour. 25 min Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 2 tbsp. l vegetable oil
- 1 large egg and 1 yolk
- 2 tbsp. l cold milk
- 1 tsp cider vinegar
- 1 and 1/4 Art. premium flour
- 1/8 tsp baking powder
- 3 tbsp. l Sahara
- 1/2 tsp salt
- 90 gr. butter, chilled and diced into 0.5 cm
Filling
- About 1 kg. strawberries, peeled and cut into slices of 0.5 cm.
- 1 tsp natural gelatin without flavoring
- 1/4 Art. granulated sugar
- 1 vanilla pod, open and remove the grains
- 1 and 1/4 Art. cold nonfat cream 10%
- Powdered Sugar
Recipes with similar ingredients: strawberries, apple cider vinegar, flour premium, vanilla pod, eggs, cream, milk, sugar gelatin powder
Recipe preparation:
- Cooking cakes: mash vegetable in a bowl butter and egg yolk, add milk and vinegar. In a food processor mix baking powder, sugar and salt; put butter and mix until a loose consistency is formed. Neatly pour in the milk mixture and make a few more revolutions of the combine, so that all the flour is saturated.
- Place the dough in a round cake tin with a diameter of 23 cm, with a removable bottom, pressing it to the bottom and side walls to the dough is evenly distributed. Cover with foil and place in refrigerator for 30 minutes (the dough should freeze and become more tight).
- Heat the oven to a temperature of 175 – 180 ° C. Make a fork punctures over the entire surface of the pie. Cover the dough with foil and put a weighting agent for baking or sprinkle dry beans. Place the pan on a baking sheet and bake for 15 minutes. Take off weighting agent and foil; continue to bake until golden brown 10-15 minutes. Beat the egg with 1 tsp. water, grease the surface pie and put in the oven for another 5 minutes. Cool on bars.
- Prepare the filling: pour gelatin in 1 tbsp. l water (in bowl) and let it soak and swell for 5 minutes. Pour sugar in and vanilla seeds in a saucepan and rub well with your fingertips. Add 1 tbsp. cream and heat, stirring, over medium heat until complete dissolution of sugar. As soon as the mixture begins to boil, remove from heat and add gelatin mixture, mix.
- Pour into a bowl, which put in a container with cold with water, stir with a cooking spatula until the filling starts thicken. Add the remaining cream (1/4 tbsp) and mix again until thickening, about 2 minutes. Pour into the base for the tart and put in the refrigerator for 1 hour, until the filling in the cake hardens.
- Garnish the tart with strawberries sprinkled with sugar before serving. powdery.
