Rocsi strawberry tart

In short, because it's a rock-like recipe with only minor modifications: bake a round cocoa top and leave to cool.

Prepare the vanilla cream by rubbing the yolks with the sugar and then adding the flour to the warm milk, add this composition a little at the end, after it has thickened like a pudding, remove from the heat and add the butter, stirring while it is warm.

Then pour over the cocoa top in the tray with removable ring.

Then place halves of strawberries on top and orange slices on the edges.

Prepare a fruit jelly from strawberry juice and an envelope of red gelatin, then incorporate a puree made from the bird with the hand blender of a banana with 3 strawberries.

Stir, bring to a boil, remove from the heat and place in a bowl for a few minutes in the cold. Then pour over the fruit on the tart. Then garnish as desired with white sugar pencil. I have been using it lately. always.

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For the countertop:
150g flour
75g old cough
75g butter
2 eggs
20g milk
1 sachet of baking powder

For the cream:
150ml milk
2 eggs
150g old cough
2 sachets of gelatin
50ml cold water to dissolve gelatin
2 sachets of Dr. Qetker whipped cream
300ml milk for whipped cream

For syrup countertop:
200ml water
100g old cough

For decoration:
1 sachet of colorless gelatin
2 tablespoons sugar for colorless gelatin
250ml water for dissolving colorless gelatin
1 tangerine
1 sachet of Dr. Qetker whipped cream
150ml milk

Method of preparation:

We wash the strawberries, remove their tails and cut them into slices.

Curatam kiwi si il feliem. We also clean the tangerine and cut it into slices.

To prepare the tart top, start by mixing the flour with the sachet of baking powder.

Separate 2 egg yolks from the egg whites. We put them in separate bowls. Over the yolks add the caster sugar and mix until you get a foam, then add the butter and mix again until incorporated.

Over the egg whites placed in a separate bowl, add a pinch of salt and beat them until you get a hard foam.

Add the foam obtained over the yolks previously rubbed with sugar and butter and mix with a spatula until incorporated, then add 20ml of milk and mix again until smooth.

Then add the flour in the rain and mix with a spatula until you get a homogeneous composition for the top.

Grease a cake tin with oil, line it with flour and pour the obtained composition into it. Put it in the preheated oven over low heat then moderate for 20-25 minutes until it bakes and turns golden.

After 25 minutes, take the tart top out of the oven, take it out of the mold and leave it to cool on a grill or on a wooden bottom.

To prepare the cream, we start by separating 2 egg yolks from the egg whites. We put them in separate bowls. Over the yolks add the caster sugar and mix until incorporated (do not froth), then add the milk and mix again until smooth.

Put the resulting composition on a steam bath, and mix in the composition continuously until the sugar dissolves.

Meanwhile, dissolve 2 sachets of gelatin in 50 ml of water.

Add the gelatin dissolved in the yolk cream (while it is hot) and mix until incorporated. After adding the gelatin, let the cream cool.

Meanwhile, beat the whipped cream powder with the milk until it hardens.

Put the yolks in a bowl, beat them with the mixer until you get a hard foam.

Over the yolk cream, cooled, add the egg whites and mix until incorporated.

Add the whipped cream to the resulting composition and mix until incorporated, then put the cream in the refrigerator and leave it until it starts to harden.

After we have prepared both the top, the cream and the fruits, we start to assemble the tart, we put the top on a plate and we syrup it with sugar water or any syrup we have and we prefer.

Put a layer of cream over the tart top and level.

Over the cream I decorate with fruit as I like, I garnished with strawberries, kiwi and tangerines, which I sliced ​​beforehand.

In a bowl, put 2 tablespoons of caster sugar, add 1 sachet of clear gelatin and 250ml of water. Stir and bring to the boil for 1 minute.

After 1 minute, pour the gelatin with linden over the fruits on the tart.

The tart is left in the fridge, preferably until the next day, after which it can be served. It's delicious. Good appetite!

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