- egg yolk - 1 piece
- thick cream - 1 st. a spoon
- Vanilla - 1/2 Teaspoon
- flour - 1 1/4 Cups
- of powdered sugar - 2/3 Cups
- salt - 1/4 teaspoons
- of chilled butter - 1/2 cup
- milk in half with cream - 2 cups (cream)
- sugar - 1/2 cups (cream)
- salt - 1 pinch (cream)
- yolks - 5 pieces (cream)
- cornstarch - 3 st. spoons (cream)
- of chilled butter - 4 items. spoons (cream)
- Vanilla - 1 1/2 Teaspoons (cream)
- apple jelly - 1 To taste
- Assorted berries and fruits - 1 To taste
1. Make the dough. Preheat the oven to 190 degrees. In a small bowl, combine vanilla and yolk. Mix flour, powdered sugar and salt in a food processor 1-2 times. Add chopped oil and mix 12-15 times until the mixture looks like sand. Add the egg mixture and mix for 10-12 seconds. Form a disc from the test, wrap the film and put it in the refrigerator for at least an hour. 2. Roll the dough into a circle with a diameter of 30 cm. Place the dough in the mold and cut the excess. Frost for 30 minutes. 3. Cover the dough with foil, pour the beans from the top and bake in the oven for 30 minutes. Remove foil with beans and bake for another 5-8 minutes. Allow to cool completely. 4. Make the cream. In a medium saucepan over medium heat, mix the milk in half with cream, 6 tablespoons of sugar and salt. Bring to a boil, stirring occasionally. 5. In a medium bowl, beat the egg yolks together. Add the remaining sugar and whisk for 15-20 seconds. Add the starch and whisk for about 30 seconds. Gradually add the cream mixture to the egg. Return the pan to the fire and cook over medium heat until the mixture thickens. Remove from heat and mix with butter pieces and vanilla. Strain the cream through a fine sieve into a bowl, cover with a film and put in the refrigerator for at least 3 hours. 6. Fill the cooled pie with cream and decorate the top with fresh fruits and berries. Melt the apple jelly in a small saucepan over medium heat. Use a brush to grease the jelly top of the tart.
Servings: 8-10