John Myers
Contents
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Alpîranî
For the tart bases:
- 4 Pc Zerikên hêkan, teze
- 200 g Îekir
- 250 g Rûnê şil
- 200 g Ard
- 2 çerm Starch xwarinê
- 1 tsp Paqijka pijandinê
- 100 ml Qeymax
Ji bo kulikê:
- 500 ml Şîr
- 50 g Îekir
- 35 g Starch xwarinê
- 1 Pc Kulîlka Vanîl
- 1 Pr Xwê
- 2 Pc Zerikên hêkan, teze
For the raspberry jam:
- 600 g Raspberry
- 100 g Îekir
Ji bo topkirinê:
- 500 g Kremê qamçî
- Raspberry
- Dişkê
- Sugarekirê tozkirî
Telîmata
Raspberry jam:
- Reduce the raspberries with the sugar. As soon as the raspberries have boiled down and the sugar has completely dissolved, strain the jam through a fine sieve to remove the stones.
- Chill the jam until you are ready to use it again.
pudding:
- Scrape out the vanilla pod and mix the vanilla pulp with the milk, sugar, cornstarch, a pinch of salt and the 2 egg yolks and heat to a maximum of 90 degrees until the pudding is very thick to firm (peel off to a rose).
- Transfer the pudding to a bowl and chill.
Tart bottoms:
- Preheat the oven to 180 ° C fan oven. Beat the egg yolks with the sugar until frothy. Stir in the flour, cornstarch, baking powder and cream.
- Finally stir in the melted butter. Spread the dough on a baking sheet lined with baking paper and bake for about 10 to 15 minutes until golden brown.
- Immediately turn the base over after baking and peel off the parchment paper. Cut out round tart bases from the base, spread the raspberry jam and chill for about 1 hour.
- Beat the whipped cream until stiff and chill.
Xizmet kirin:
- Using a piping bag, squirt the vanilla pudding onto a tart base coated with raspberry jam and cover with another base.
- Spray the cream on the top base and decorate with powdered sugar, a raspberry and brittle.
Kedî
Xizmet: 100gCalories: 251kcalKarbonhîdrat: 24.7gProteîn: 2.4gRûn: 15.8g
