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 Tart "Christmas" Recipe
A very delicious pie on a neutral dough with baked almond cream and cottage cheese-cream glaze. Pomegranate jelly completes it all. It's an incredible combination of flavors and textures. It's a very, very new year! I wanted to divide the cooking process into two days, but then I got so carried away that I cooked it when I came home from work. It was the right decision! The pie was stabilized in the refrigerator in the morning, and for breakfast we ate this wonderful pie!
Course Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Dough:
Almond cream:
Cottage cheese cream:
Pomegranate syrup:
Jelly:
Course Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine England Cuisine
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Dough:
Almond cream:
Cottage cheese cream:
Pomegranate syrup:
Jelly:
Instructions
  1. Grind the pomegranate seeds in a blender (I used a combine harvester, the "blender" function) and rub through a sieve to get the juice and get rid of the pulp and bones. It took me almost 2 grenades. There's not much left to decorate here.
    Grind the pomegranate seeds in a blender (I used a combine harvester, the "blender" function) and rub through a sieve to get the juice and get rid of the pulp and bones. It took me almost 2 grenades. There's not much left to decorate here.
  2. Add sugar to the juice and boil. It took me about 30 minutes. When you turn it off, you will see: large bubbles will appear, the syrup will drain more slowly than at the beginning. 3 minutes before turning off, add lemon juice. Turn it off and let it cool down.
    Add sugar to the juice and boil. It took me about 30 minutes. When you turn it off, you will see: large bubbles will appear, the syrup will drain more slowly than at the beginning. 3 minutes before turning off, add lemon juice. Turn it off and let it cool down.
  3. Using a blender, whisk in a pulse mode a mixture of plain and almond flour with cold butter and salt for rice.
    Using a blender, whisk in a pulse mode a mixture of plain and almond flour with cold butter and salt for rice.
  4. Add cold water and knead the dough. Assemble into a ball, wrap in foil and send to the refrigerator for at least an hour.
    Add cold water and knead the dough. Assemble into a ball, wrap in foil and send to the refrigerator for at least an hour.
  5. At this time, you can prepare almond cream. Softened butter mix and grind with powdered sugar and mix well.
    At this time, you can prepare almond cream. Softened butter mix and grind with powdered sugar and mix well.
  6. Add egg, vanilla extract, almonds and plain flour. Mix well. The cream is ready!
    Add egg, vanilla extract, almonds and plain flour. Mix well. The cream is ready!
  7. It is better to roll out the dough between two sheets of parchment. Put the dough into a mold (the diameter of the mold is 17-18 cm) and form the sides. Prick with a fork.
    It is better to roll out the dough between two sheets of parchment. Put the dough into a mold (the diameter of the mold is 17-18 cm) and form the sides. Prick with a fork.
  8. Put the almond cream on the dough and smear a little with pomegranate syrup. Bake at 170 degrees for about 30 minutes.
    Put the almond cream on the dough and smear a little with pomegranate syrup. Bake at 170 degrees for about 30 minutes.
  9. Prepare a cream cheese cream: whisk the cream until thickened with a mixer, add the cream cream (cream cheese) and whisk again.
    Prepare a cream cheese cream: whisk the cream until thickened with a mixer, add the cream cream (cream cheese) and whisk again.
  10. Add the syrup to this mass and mix with a spatula.
    Add the syrup to this mass and mix with a spatula.
  11. Brush the billet with baked almond cream with pomegranate syrup again, lay out the creamy curd cream and form a truncated cone with sides from this mass. It will turn out such a "crater".
    Brush the billet with baked almond cream with pomegranate syrup again, lay out the creamy curd cream and form a truncated cone with sides from this mass. It will turn out such a "crater".
  12. Prepare the jelly: pour warm water into the syrup, add gelatin. Heat until the gelatin dissolves. Non-parliamentary. Carefully pour into the "crater" and send it to the refrigerator.
    Prepare the jelly: pour warm water into the syrup, add gelatin. Heat until the gelatin dissolves. Non-parliamentary. Carefully pour into the "crater" and send it to the refrigerator.
  13. Bon appetit.
    Bon appetit.
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