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!
Servings 1
Cook Time 120 minutes
Ingredients
Dough:
- 135 gram Flour wheat / Flour
- 20 gram Almond flour
- 1 gram Salt
- 90 gram Butter cold
- 40 gram Water cold
Almond cream:
- 40 gram Butter soft
- 25 gram Sugar powder
- 35 gram Chicken eggs
- 2 gram Extract (vanilla)
- 40 gram Almond flour
- 1 teaspoon Flour wheat / Flour
Cottage cheese cream:
- 100 gram Cream
- 200 gram Cream cheese
- 50 gram Berry syrup pomegranate
Pomegranate syrup:
- 350 gram Pomegranate
- 100 gram Sugar
- 5 gram Lemon juice
Jelly:
- 25 gram Berry syrup
- 10 gram Water warm
- 2 gram Gelatin 1 plate
Instructions
- 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.
- 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.
- Using a blender, whisk in a pulse mode a mixture of plain and almond flour with cold butter and salt for rice.
- Add cold water and knead the dough. Assemble into a ball, wrap in foil and send to the refrigerator for at least an hour.
- At this time, you can prepare almond cream. Softened butter mix and grind with powdered sugar and mix well.
- Add egg, vanilla extract, almonds and plain flour. Mix well. The cream is ready!
- 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.
- Put the almond cream on the dough and smear a little with pomegranate syrup. Bake at 170 degrees for about 30 minutes.
- Prepare a cream cheese cream: whisk the cream until thickened with a mixer, add the cream cream (cream cheese) and whisk again.
- Add the syrup to this mass and mix with a spatula.
- 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".
- 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.
- Bon appetit.