Starfall Walnut Tarts with Berries

The recipe for cooking star tarts “Starfall” with berries. On baked walnut cake spreads custard. From above cakes are decorated with stars from the dough and sprinkled with fresh berries raspberries и blueberries . Photo of the dish: КонPulos Time: 3 hours. 15 minutes. Difficulty: medium Quantity: 8 tarts The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For cake:

• 2 and 1/4 Art. flour and some more to sprinkle
• 3/4 Art. pecans
• 6 tbsp. l granulated sugar
• 1/4 tsp salt
• 170 gr cold unsalted butter, sliced into pieces of 1.2 cm.
• 1 beaten egg

For custard:

• 470 ml. малины
• 470 ml. голубики
• 1 tbsp. milk
• 2/3 Art. granulated sugar
• 1 tsp vanilla extract
• 1/2 tbsp. and 3 tbsp. l buttermilk or skim milk
• 3 egg yolks
• 3 tbsp. l starch
• Powdered Sugar

Recipes with similar ingredients: pecans, raspberries, blueberries, vanilla extract, icing sugar, cream, premium flour, eggs, milk, yogurt, starch

Recipe preparation:

1. Cook the cake: in the food processor carefully grind flour, pecans, granulated sugar and salt. Add butter and continue to grind until the mixture becomes similar to wholemeal flour. Pour in 6 tbsp. l ice water and mix until mass is combined. Put it on cling film and form to disk. Wrap it in wrap and refrigerate on 1 hour until the dough hardens.
2. Sprinkle a sheet of parchment paper with flour. Dough roll it into a 22 x 32 cm rectangle. Cut the jagged edges, forming a rectangle measuring 20 by 30 cm. (trim do not throw the dough). Cut it into eight rectangles and roll them to a size of 7.5 by 10 cm. Put the pieces of dough on parchment separately from each other. Pinch the edges with your fingers. Place parchment on a baking sheet. Roll the dough to 0.6 cm thick. Using special cookie molds, sprinkled with flour, cut 8 stars, put them on a baking sheet next to with cakes. Place the pan in the refrigerator for 20 minutes until fully hardening.
3. Preheat the oven to 190 degrees. Using a fork, pierce in cakes of holes. Grease the stars and edges of the cakes with a beaten egg. Bake 25 minutes until golden brown, transfer to wire rack and cool.
4. Make custard: mix milk in a saucepan, 1/3 Art. granulated sugar and vanilla and bring to a boil on average the fire. In a bowl, whisk 1/2 tbsp. buttermilk, egg yolks, and starch the remaining 1/3 Art. Sahara. Pour the hot milk mixture slowly into egg mixture, stirring constantly. Pour mixture back in a stewpan and cook, stirring, 3 minutes, until it thickens and does not start to bubble, then pour into a bowl, add the remaining 3 tbsp. l buttermilk. Cover the cream with cling film and clean refrigerator for 45 minutes.
5. Gently place the cakes on a plate. Top with custard cream, then sprinkle with berries. For each piece of tart, lay out one star. Sprinkle icing sugar on top.