Strawberry tart


2 cups flour, versatile
1 cup of butter at room temperature
One egg
Three-quarters Cup caster sugar
A pinch of vanilla
Half a kilogram of strawberries cleaned and washed and dried


2 cups milk
¼ cup corn flour
3 eggs
Half a cup of sugar
Lemon rind
A pinch of vanilla


Combine flour, sugar, butter and vanilla in a blender for a creamy mixture.
Add the egg and continue mixing for dough in one corner of the blender.
Roll dough in cling and keep in the refrigerator for an hour or two.
Sprinkle a little flour over the surface of the Workbench and place the dough, cover with a nylon sheet and roll the dough with a rolling pin to get a large circle half centimeters thick.
Cut a circle of dough with biscuit cutter or glass cups to 8 to 10 cm in diameter.
Place circles on individual wetokhz tart molds with a fork and then saved in the section binding from the refrigerator for one hour.
Preheat oven to 350 degrees f and bake the tart molds until pink.
Tart molds graduated from the oven and leave to cool.
Fill the baked tart molds with cream and garnish with strawberries and brush with apricot jam.
Reservation cut tart in the refrigerator until serving.


Heat the milk in a saucepan with the lemon rind.
Whisk cornstarch with eggs, sugar and vanilla.
Remove lemon from hot milk and remove from heat, then add the milk to the eggs, corn flour, vanilla and sugar.
Stir well and then returned to the fire and cook until boiling and condenses.
Remove from heat and leave to cool.


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