Recipe for two little tarts,
The short crust pastry :
- 80 gr all purpose flour
- 40 gr sugar
- 40 butter
- 1/2 egg
- pinch of salt
Blend the sugar, the salt and the flour. Then add the butter and mix until the mixture looks like sand. Then add half of an egg and mix until smooth. Put in the fridge for 1 or 2 hours. Roll out the pastry, put it down in little pie pans. Then, put in the oven for 10 minutes.
The short crust pastry :
- 80 gr all purpose flour
- 40 gr sugar
- 40 butter
- 1/2 egg
- pinch of salt
Blend the sugar, the salt and the flour. Then add the butter and mix until the mixture looks like sand. Then add half of an egg and mix until smooth. Put in the fridge for 1 or 2 hours. Roll out the pastry, put it down in little pie pans. Then, put in the oven for 10 minutes.
The "patissière" cream :
- 1 yolk
- 40 gr sugar
- 20 gr flour (or starch)
- 25 gr ground almonds
- 25 cl milk
Whip the sugar with the yolk until the mixture become white, then add the flour and mix again. Boil the milk with the ground almonds, then pour half of the milk over the sugar/yolk mixture. Mix well, then add this mixture to the remaining milk. Cook over a medium heat, don't stop mixing until the mixture become thick (about 2 minutes)
Let cool down at room temperature.
Slice finely 1 or 2 kiwis. Fill up the short crust pastries with the "patissière" and then arrange over them the slices of kiwi. Put on the fridge but get them out at least half a hour before to enjoy them.
0 التعليقات:
إرسال تعليق