Tart with biscuit and cream

Category: Bakery products
Tart with biscuit and cream

Ingredients

The foundation
wheat flour / grade 200 grams
almond flour (I have nut flour) 30 grams
butter 130 gram
vanilla option
salt 2 grams
the water is cold 60 grams
Biscuit
egg C1 1 piece
sugar 25 grams
flour 27 grams
salt 1/8 teaspoon
melted butter 10 grams
vanilla taste
baking powder 1/8 teaspoon
food coloring option
Cream
cream cheese 150 grams
plain yogurt (I have Greek) 50 grams
cream 33-35% fat 75 gram
vanilla option taste
food coloring option
-------- -----
form for tart d top 22, bottom-20
shape d 16

Cooking method

  • The foundation
  • Tart with biscuit and creamFlour, vanilla, salt and cold butter,
  • cut into cubes, put into the processor and make crumb. You can rub it with your hands.
  • Tart with biscuit and creamPour in cold water and make a dough.
  • Tart with biscuit and creamPour out the dough, collect in a ball and roll it between two films. Use immediately or refrigerate for 30-40 minutes.
  • Tart with biscuit and creamTransfer the dough layer into a mold, pre-roll it to the desired size, form the sides and bottom. Densely prick the bottom with a fork.
  • Tart with biscuit and creamBake in an oven preheated to 180 degrees for 25-30 minutes. Take it out, let it stand for 5 minutes and remove it from the mold. Cool on a wire rack.
  • Biscuit
  • Tart with biscuit and creamBeat eggs at room temperature on low speed. Once the yolks are mixed with the whites, add speed and add sugar, salt and vanilla in a thin stream. Add color at the end of the whisk.
  • Tart with biscuit and creamThe eggs are ready if they have increased in volume by 2.5-3 times. The scapula mark remains.
  • Tart with biscuit and creamMix flour with baking powder and sift into egg mixture. Mix gently by folding.
  • Tart with biscuit and creamPour in warm melted butter and mix gently again by folding.
  • Tart with biscuit and creamPour the dough into a mold covered with parchment paper and bake in an oven preheated to 180 degrees for 20-25 minutes. We check the readiness with a wooden skewer. It should come out dry. We get it. Let stand for 10 minutes. Free it from the mold and let it cool on a wire rack. I have in the photo a biscuit made from two eggs.
  • Cream
  • Tart with biscuit and creamGrind the cream cheese, add the icing sugar and mix.
  • Tart with biscuit and creamAdd yogurt and stir.
  • Tart with biscuit and creamWhisk the cold cream on medium speed until soft peaks.
  • Tart with biscuit and creamAdd the cream to the cream cheese in portions and stir.
  • Tart with biscuit and creamWe paint one third of the cream.
  • Assembly
  • Tart with biscuit and creamGrease the bottom of the base with a colored cream. Place a biscuit in the center. Refrigerate for 30 minutes.
  • Tart with biscuit and cream
  • Tart with biscuit and creamGet it. Pour white cream and smooth. Refrigerate for 4-5 hours to solidify. Decorate at your own discretion. You can completely lay on top with raspberries or strawberries.
  • Tart with biscuit and cream
  • Cooking is not difficult. The main thing is to do it with love for your loved ones.

The dish is designed for

12 servings

Note

The recipe was spied on a foreign blog.
You can use your favorite tart or quiche base, your favorite biscuit recipe.
Very tasty, elegant. Crispy savory base, sweet biscuit and buttercream. I think that all this cannot but please. Strawberries set off very well. Recommend!

Lera-7
ang-kay, Angela, what a great idea! And the incarnation - I generally keep quiet! Thank you for another beauty!
V-tina
Angela, very bright, beautiful and, for sure, delicious
Matilda_81
Angela !!!! what delicious food! and I have so many recipes in the bookmarks, cook, do not overcook!
Zhannptica
Great bright tart !!!
Very elegant dessert))) thank you !!!!!
Trishka
How beautiful !
ang-kay
Girls, Thank you. Help yourself)
Quote: Matilda_81
and I have so many recipes in the bookmarks, cook, do not overcook!
Gulnara, I believe. You would have looked at mine.
V-tina
Quote: ang-kay
Quote from: Matilda_81 from Today at 12:55 PM
and I have so many recipes in the bookmarks, cook, do not overcook!
Gulnara, I believe. You would have looked at mine.
girls you are not alone
maha i
Your recipes are flawless as always
aprelinka
Angela! very harmonious color !! indescribable beauty!
ang-kay
Marina, Elena, Thank you. Very nice)
kristina1
ang-kay, Angelina, as always bright, juicy, beautiful, awesome .. smart girl
ang-kay
kristina1, Thank you.
maha i
Angela thank you very much! I did it, though without a sand base, but added a fruit layer, it's very tasty, I'll gently take a photo tomorrow, I've already eaten half of it, thanks for sharing such wonderful and proven recipes, your next Prague is on the plan (my son loves such)
ang-kay
Marina, to health)
Tumanchik
You are my Angelus! What a beautiful recipe I dug up! and delicious, and beautiful)))
ang-kay
Irishkina, Hi. I'm glad you liked the pie.

Something you can't see?

maha i
[imgTart with biscuit and cream] here it was, and no
ang-kay
Marina, very beautiful. I think it's delicious. Such changes are good for him)
maha i
The changes are not big, I didn't add a lot of berries, I'm freeing the freezer from old stocks: girl_wink: next time I'll definitely do it on the basis! only buy almond flour

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