Tart means an open pie with a variety of dough with stuffing. It can be baked in the oven, ovens and even a barbecue. As a filling for this pie used vegetables, meat, fish. And we'll tell you today how to prepare a tart with raspberries.
Tart with raspberries
Ingredients:
- flour - 200 g;
- oil - 150 g;
- powdered sugar - 100 g;
- eggs - 1 piece;
- a pinch of salt;
- raspberry (you can use other berries) - 400 g;
- eggs - 3 pieces;
- sugar - 100 g;
- cream 33% - 300 ml.
Preparation
Prepare the tart, for this soft butter wipe with salt and powdered sugar, drive the egg, fill the flour and mix the dough well. Form the dough into a bowl, wrap it in film and put it in the fridge for 35 minutes. After rolling the dough into a circle. We transfer and align the circle in the form. We pierce with a fork, cover it with parchment paper and pour peas or beans onto the parchment (do this so that the dough does not rise). We put it in a preheated oven for 25 minutes.
To prepare the filling, 300 g of berries are wiped through a sieve (100 g is left for decorations). We get the so-called raspberry puree. In a metal bowl, mix eggs, sugar, 50 g of oil and 5 tbsp. spoonfuls of cream, put the mixture on a water bath and slowly add mashed potatoes. When the oil has melted, the mixture will begin to thicken a little. We stir our future cream with a whisk constantly. After 15 minutes the mixture should completely thicken, remove it from the fire, lower it into cold water, beat whisk until the cream completely cools. Then we pour the cream into the billet from the dough and put it in a preheated oven for 150 degrees for 35 minutes. We decorate the tart with whipped cream and remaining berries, sprinkle sugar powder on top.
Chocolate tart with raspberry
Ingredients:
- cracker chocolate - 450 g;
- butter - 180 g;
- sugar - 180 g;
- salt - 1 teaspoon;
- creamy fat - 480 g;
- fresh mint - 12 leaves;
- chips of dark chocolate - 90 g;
- gelatin - 2 tbsp. spoons;
- fresh raspberries - 200 g;
- yoghurt - 120 ml;
- water 60 ml.
Preparation
Preheat the oven. Chop the chocolate crackers and mix them with melted butter. We spread it into the mold and press it on the bottom and walls, bake in the oven for 20 minutes, take it out and let it cool. For the filling mix in a small saucepan cream, 6 sprigs of mint, sugar and salt. We put on fire and cook,
Chocolate melt over low heat, intervals of 30 seconds. And we apply it with a brush or a knife on the sides and bottom of the cooled base. We put it in the refrigerator to make the chocolate harden. Pour cold water into a small bowl, add gelatin and leave for 5 -10 minutes to soften. When the cream has cooled down, filter them into a bowl and throw out the mint. Return the cream in a saucepan and put on a slow fire, add yogurt and gelatin and stir until the mass becomes homogeneous. The filling is carefully laid out on the base of the tartar and put into the refrigerator for 7 hours. Before serving, the tart is decorated with fresh raspberries and the remaining mint.