Blueberry tart with lavender

Blueberry tart with lavender


For the test:
Butter — 70 g
Wheat flour / grade — 120 g
Cocoa powder — 2 tbsp. l
Sugar — 1 tbsp. l
Egg — 1 pc
Salt — 1 pinch
Baking powder — 1/2 tsp.
Dried Lavender — 1 pinch

For cream:
Ryazhenka — 500 ml
Icing sugar — 2-3 tbsp. l

For ganache:
Dark chocolate — 85 g
Cream — 50 ml (fat content of 33%)
Blueberry — 1 cup
Pre-freeze ryazhenku for cream. Line up the double gauze in a colander, lay out the ryazhenka. Leave, to ryazhenka melted and excess liquid glass. The remaining gauze mix with powdered sugar, mix with a mixer, put in the refrigerator.

  1. Cut cold butter into cubes, put it in a blender bowl. Sift the flour with cocoa and baking powder and add to the butter, add a pinch of salt, dried lavender (rub between the palms), turn into crumb. Add the egg to the mass, knead, so that the dough is collected in a bowl.
  2. Form a base with high sides from the dough in a baking dish, freeze for 10 minutes.
  3. Lay parchment on the dough, pour in special balls or beans to pin down the dough.
  4. Send in the oven, preheated to 200 degrees, for 20 minutes. Remove the load and parchment, return the base to the oven and bake until completely cooked, then cool the base on the grill.
  5. Heat the heavy cream, put the dark chocolate broken into pieces in it, stir to dissolve the chocolate until it becomes homogeneous. Pour everything onto a sand base.
  6. Wash the blueberries and dry them, put them on the chocolate mass.
Blueberry tart with lavender
Blueberry tart with lavender

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