Sea Buckthorn Tart with Chocolate and Meringue Recipe
I present to Your attention a wonderful autumn pastry that lifts your mood) The combination of shortbread dough with a bright creamy sea buckthorn and chocolate layer, under an airy meringue, turns out to be amazing and fascinating.
I will knead the dough in a bread maker. Sift the flour, add salt and sugar to the bread maker bucket. Grate the butter on a coarse grater.
Spread the dough in a split form (diameter 20 cm), covered with parchment or foil and greased with vegetable oil, forming the sides. In the dough, make frequent pricks with a fork so that it does not swell when baking. Place in the oven, preheated to 180 gr., for 20 minutes until lightly browned.
While the base is being prepared, prepare the filling. Sea buckthorn (I have frozen) wash.
Place in a blender and grind until smooth. Strain the sea buckthorn puree through a sieve. You can not throw out the cake, but make a delicious and flavorful tea from them.
Separate the yolks from the whites. Put the proteins in the refrigerator. P.S.: the Container for proteins should be completely dry.
In a bowl, beat the cream to steady peaks, add the sea buckthorn puree, sugar, egg, yolks and sifted starch.
When the base is ready, break the chocolate in a bowl, add the cream, mix and melt in the microwave.
Distribute the chocolate layer in the base.
After 3-5 minutes, pour the creamy sea buckthorn mass on top. Remove to the oven, preheated to 180 gr., for 30 minutes.
Meanwhile, beat the egg whites with a mixer for 2-3 minutes, add the powdered sugar in parts, beat for another 2-3 minutes. Then add the lemon juice and beat for 1 min. Put it in the refrigerator.
After the time has elapsed, remove the mold from the oven.
We set off, using a pastry nozzle, meringue or simply distribute with a spoon.
We send it to the oven in convection mode, at a temperature of 180 degrees, for 3 minutes, so that the meringue is browned. Then reduce the temperature to 140 degrees, switch the oven to normal mode and leave the tart for 20 minutes, so that the meringue is slightly dried.
Let the tartare cool and put it in the refrigerator for 2-3 hours.
Ready tart is served to the table. Tart turns out very tasty, with a pleasant sourness, which is set off by milk chocolate.