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Print Recipe
Tart "Christmas" Recipe
Very tasty tart on neutral dough with baked almond cream and cottage cheese-cream coating. Pomegranate jelly completes it all. It's an incredible combination of flavors and texture. It is 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! Tart stabilized in the morning in the refrigerator and for Breakfast we ate this wonderful cake!
Cook Time 120 minutes
Servings
Ingredients
Dough:
Almond cream:
Cottage cheese cream:
Pomegranate syrup:
Jelly:
Cook Time 120 minutes
Servings
Ingredients
Dough:
Almond cream:
Cottage cheese cream:
Pomegranate syrup:
Jelly:
Instructions
  1. Grind in a blender (I used a combine, the function of "blender") pomegranate seeds and RUB through a sieve to get the juice and get rid of the pulp and seeds. It took me almost 2 grenades. There's not much left to decorate.
    Grind in a blender (I used a combine, the function of "blender") pomegranate seeds and RUB through a sieve to get the juice and get rid of the pulp and seeds. It took me almost 2 grenades. There's not much left to decorate.
  2. Add sugar to the juice and boil. It took me about 30 minutes. When you turn off-you will see: there will be large bubbles, the syrup will drain more slowly than at the beginning. 3 minutes before turning off, add the lemon juice. Turn off and allow to cool.
    Add sugar to the juice and boil. It took me about 30 minutes. When you turn off-you will see: there will be large bubbles, the syrup will drain more slowly than at the beginning. 3 minutes before turning off, add the lemon juice. Turn off and allow to cool.
  3. With the help of a blender combine punching in pulsed mode a mixture of regular and almond flour with cold butter and salt to rice.
    With the help of a blender combine punching in pulsed mode a mixture of regular and almond flour with cold butter and salt to rice.
  4. Add cold water and knead the dough. Collect in a ball, wrap in foil and send in the refrigerator for at least an hour.
    Add cold water and knead the dough. Collect in a ball, wrap in foil and send in 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 stir well.
    At this time, you can prepare almond cream. Softened butter mix and grind with powdered sugar and stir well.
  6. Add egg, vanilla extract, almond and plain flour. Stir well. The cream is ready!
    Add egg, vanilla extract, almond and plain flour. Stir well. The cream is ready!
  7. The dough is better to roll out between two sheets of parchment. Put the dough in the form (diameter of the form 17-18 cm) and form the sides. Prick with a fork.
    The dough is better to roll out between two sheets of parchment. Put the dough in the form (diameter of the form 17-18 cm) and form the sides. Prick with a fork.
  8. Put the almond cream on the dough and a little grease with pomegranate syrup. Bake at 170 degrees for about 30 minutes.
    Put the almond cream on the dough and a little grease with pomegranate syrup. Bake at 170 degrees for about 30 minutes.
  9. Prepare the cream cheese cream: beat the cream until thick with a mixer, add the cream cream (cream cheese) and beat again.
    Prepare the cream cheese cream: beat the cream until thick with a mixer, add the cream cream (cream cheese) and beat again.
  10. In this mass, add the syrup and mix with a spatula.
    In this mass, add the syrup and mix with a spatula.
  11. Blank with baked almond cream lubricate again pomegranate syrup, put the cream-cottage cheese cream and form a truncated cone of this mass with the sides. Get such a "crater".
    Blank with baked almond cream lubricate again pomegranate syrup, put the cream-cottage cheese cream and form a truncated cone of this mass with the sides. Get such a "crater".
  12. Prepare the jelly: add warm water to the syrup, add gelatin. Heat until gelatin dissolves. Unparliamentary. Gently pour into the "crater" and send in the refrigerator.
    Prepare the jelly: add warm water to the syrup, add gelatin. Heat until gelatin dissolves. Unparliamentary. Gently pour into the "crater" and send in the refrigerator.
  13. Bon appetit.
    Bon appetit.

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