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Raspberry-Almond Tart (adapted from Malu's Köstlichkeiten) - makes one 22 cm (8.5-inch) round tart - Pastry dough: 150 g flour 1 pinch baking powder 75 sugar 1 pinch of salt 75 g butter, at room temperature 1 egg yolk 1 Tbsp. cold water Almond Cream: 65g butter, softened 65 g sugar 1 large egg (about 65 g) 65 g ground almonds 1 Tbsp. Rum Crème Diplomat: 250 ml milk 1 tsp. pure vanilla extract lemon zest from 1/2 lemon 2 egg yolks (Large) 60 g sugar 30g corn starch 15g butter, at room temperature 80 g heavy cream about 350 g fresh raspberries Pastry dough: For the pastry dough put the flour, baking powder, sugar, salt and butter in a food processor. Pulse a few times, then add the egg and enough cold water until the dough holds together. Form a ball, wrap into cellophane and put in the fridge for about one hour. Grease your tart form with butter. Roll out the dough and fit into the form. Prick the dough with a fork, and put the form back in the fridge until ready to use. Preheat the oven to 180°C (350°F). Almond Cream: Cream together the butter and sugar in a stand mixer using the paddle attachment. Add the egg, the ground almonds, and the rum. Just mix until combined and be careful not to over-mix. Spread the almond cream on top of the tart dough. Bake in the preheated oven for about 25-30 minutes, until golden brown. Let cool completely on a wire rack. Crème Diplomat: Pour the milk into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally. In a small bowl whisk together the cornstarch and the egg yolks until smooth. When the milk is ready, gently and slowly while whisking, pour the heated milk down the side of the bowl into the egg mixture. Pour the mixture back into the warm pot and continue to cook, while whisking constantly, over a medium heat until the custard is thick, just about to boil and coats the back of a spoon. Add the vanilla and lemon zest to the pastry cream. Allow to cool for a few minutes stirring occasionally. Cut the butter into pieces and whisk into the pastry cream a piece until smooth. Cover the cream directly with plastic wrap, and chill in the refrigerator for at least 30 minutes. Whip the heavy cream until it holds medium-stiff peaks. Carefully fold the whipped cream into the cooled pastry cream with a rubber spatula. Spread the pastry cream evenly on top of the tart. If you want to do it more neatly you can use a pastry bag. Arrange the raspberries on top of the pastry cream in circles starting from the outside. Dust with some powdered sugar before serving. Enjoy and Guten Appetit!
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Vrijeme pripreme: 60 min Broj osoba: 4 osobe Sastojci za slatko tijesto: - 150 g glatkog brašna - 60 g šećera - 60 g maslaca - 1 jaje - limunova korica Sastojci za kremu: - 2 jaja - 2 dcl mlijeka - prstohvat glatkog brašna - 60 g maslaca - 80 g šećera - 1 limun Postupak: Pripremite slatko tijesto tako da sa prosijanim brašnom spojite limunovu koricu,šećer, jaje i maslac omekšan na sobnoj temperaturi. Dobro ga izmješajte dok ne dobijete homogenu smjesu, zamotajte u prozirnu foliju ili vrećicu i stavite na pola sata u fridž. Za to vrijeme stavite prokuhati mlijeko.U drugoj posudi dobro izmiksajte žumanjke s šećerom i limunovim sokom dok ne dobijete gustu smjesu.Tad vruće mlijeko lagano prelivajte u smjesu,neprekidnim mješanjem. Tad sve opet vratite u posudu u kojoj je prokuhalo mlijeko,stavite na laganu vatru i neprestalno miješajte.Dodajte još maslac i prstohvat brašna kako bi krema postala kompaktna.Pustite da se ohladi dok pripremate tijesto u kalupiće. Kalupiće premažite maslacem i obložite tijestom.Napunite s kremom i na sredini dodajte nasjeckane orahe i bademe.Pecite u zagrijanoj pećnici 15 minuta na 190 stupnjeva. Ukrasite s limunovom koricom i šećerom u prahu. Uživajte.