John Myers
Contents
show
Berry Tart with Sweet Polenta Filling
The perfect berry tart with sweet polenta filling recipe with a picture and simple step-by-step instructions.
Tart batter:
- 125 g Butter at room temperature
- 80 g Powdered sugar
- 0,5 Organic lemon, zest
- Egg size M.
- 1 pinch Salt
- 250 g Wheat flour type 550
Polenta filling:
- 250 ml Milk
- 2 tsp Organic lemon, zest
- 35 g Chopped pistachios
- 40 g Powdered sugar
- 70 g Polenta semolina
- 70 g Grated tonka bean
- 2 Protein
- 1 pinch Salt
- 30 g Extra fine sugar
Berry blanket:
- 1000 g Berries mixed frozen
- 200 g Cherry jam
- 2 Bags Red cake topping
- 100 ml Raspberry syrup
- 100 ml Lemon juice
Tart base:
- Put all ingredients in a bowl and knead with the dough hook of the hand mixer to a crumbly mass. Then place this on a work surface and knead quickly and quickly with your hands to form a smooth dough. Roll out in a circle between two layers of parchment paper, slightly larger than the tart shape. Peel off the top paper and place the rolled out dough in the mold with the bottom paper facing up. Gently press the dough into the mold with the help of the paper and then carefully peel off the paper. Reshape a little with your hands, straighten the upper edge with a sharp knife and punch holes in the bottom.
- Preheat the oven to 200 °. Place a round cut parchment paper on the dough and tip it up a little at the edge. Sprinkle the inner base with peas and slide the dish into the oven on the middle rail. Baking time 20 – 25 minutes. Halfway through, remove the peas and paper and finish baking. The base should be nice and crispy and colored. Take out of the oven, let cool down, lift out of the mold (see my tip: Easily remove the tart base from the mold) and place on a cake plate.
Polenta:
- Put the milk, lemon zest and pistachios in a saucepan and bring to a boil. In the meantime, mix the polenta, powdered sugar and tonka bean zest and, when the milk is boiling, sprinkle in while stirring. Turn the heat down and continue to simmer while stirring until a creamy mixture has formed. Remove from heat and let cool down a little.
- While doing this, do not beat the egg whites with the salt until they are completely stiff. Then, while beating, let the fine sugar trickle in and keep beating until the egg whites are shiny and firm enough that the tips stop when you pull out the paddle.
- Then fold the egg whites in portions into the warm polenta. Let cool down.
Completion:
- Let the jam become liquid in a saucepan. Remove about 3 tablespoons and thinly spread the tart base with it. Mix the icing in about 100 ml of syrup, stir into the hot jam and allow to thicken. Put the frozen berries in a colander and rinse while hot. Then immediately add to the jelly mass and mix well together. Switch off the stove. Leave the saucepan on the plate so that the berries can infuse easily, but not become soft.
- Now spread the polenta slightly arched on the tart base. Pour the still lukewarm berry mixture over it and spread it all the way to the edge of the cake. Place in the fridge for a few hours to cool.
- With an eggnog cream ………. and the world is beautiful ……… ;-)))
Facebook Comments