Fragrant tartlets with gentle lime cream and berries of bilberry will be suitable both for a solemn occasion, and for a Sunday tea drinking.
It is required to you
- For cream:
- – ½ glasses of sugar
- – 1/3 glasses of juice of a lime
- – 4 vitelluses
- – 5 tablespoons of a desi
- – 1.5 чайн. lime gratings spoons
- For the test:
- – 1.5 glasses of flour
- – 3 tablespoons of sugar
- – ½ чайн. salt spoons
- – ½ glasses of the cooled butter cubes
- – 3 tablespoons of whipped cream
- – 1 vitellus
- For a stuffing:
- – 3 glasses of bilberry
- – 1 tablespoon of sugar
Instruction
1. Shake up rolled into one sugar, lime juice, yolks and the kindled desi. Put mix on small fire and warm up, stirring slowly and not allowing to boil until cream becomes dense and homogeneous – usually it takes about 8 minutes. Remove from fire, mix with a lime dried peel, close a film and remove in the fridge at least for 4 hours.
2. In 4 hours or when there aren't too busy to tartlets, mix flour, sugar and salt in the food processor. This business takes about 5 seconds. Add oil and crush. After all transformations, mix has to resemble small grain.
3. If you managed to achieve similar result, then fill in mix with cream, add a yolk and continue to disturb until at you short dough turns out. Divide it into 8 parts and lay out in forms with a diameter of 10 cm with a removable bottom, distributing on a bottom and sides. Puncture dough with a fork in several places and put in the fridge at least for an hour.
4. Suppress a fork of a half-glass of bilberry, add sugar and you cook on average fire in a saucepan with a thick bottom about 5 minutes. Then wipe through a sieve and mix with fresh berries.
5. Warm an oven to 190 °C and bake tartlets of 15 minutes – yet won't become golden, trampling down the formed bubbles a fork. Cool, fill tartlets with lime cream, from above lay out bilberry and give, for example, with red port wine.