Fruit tart

“I think that human world is formulated by his way of living, and I’m not an exception in this sense. I would compare my daily life to summer, my favorite time of the year, because it is just as colorful and varied as my life itself. I have my soul mate and I have favorite thing to do (not one). I am TV and radio journalist, PR and marketing specialist by profession.
I always say that I have chosen a right profession and I am very lucky to be successful in this field. Currently, I am working with several companies and have many more plans ahead. Culinary is one of the main components of my life, therefore I think my world would not exist without it.

Culinary has been my hobby since I was a child. Already at the age of 7-8, I used to help my grandmother in preparing dishes, which I always enjoyed. Despite my busy working activity, I always found time for cooking, which eventually led me to create my own culinary blog.

I would advise the beginners like me never stop searching for culinary innovations and to create as many new and interesting dishes as possible with their own interpretations, do not be afraid to make experiments, because I think that culinary is art, which we nourish with our imagination.” - Ana Kvirikashvili.

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Dessert

Recipe author

Ana Kvirikashvili

Ingredients

Flour

300 gram

butter (room temperature)

150 gram

Sugar

250 gram

Salt

1 a pinch

Baking powder

1 table spoon

Egg

1 piece

Egg yolk

4 piece

Milk

430 milliliter

crème

200 milliliter

vanilla

0.5 teaspoon

Berry variety

250 gram

step

To prepare the dough, add 100 grams of sugar to 250 grams of flour, and then add baking powder, butter, pinch of salt, 1 egg. Knead the dough, if the dough is too loose, add 30 grams of milk and continue to knead. Once you receive a homogeneous dough, place it in a plastic wrap, wrap it well and let it rest it in the fridge for 30 minutes.

step

Unwrap and roll out the dough in a buttered and floured baking mold, cut off an access dough, make holes with a fork and bake at 180 degrees for 20 minutes. To prepare the cream, make Gogel-Mogel from 4 egg yolks and 150 g sugar. Place 400 ml of milk on low heat and add prepared Gogel-Mogel mass. Add flour with the help of a sieve and stir constantly. As soon as the mass begins to thicken, add vanilla and continue to stir until the first boiling bubbles appear.

step

As soon as the cream boils, it is ready. Cool it well and start to make 200 ml of cream. Put a cold bowl on the ice, pour the cream over and whisk at a medium speed.

step

When the cream gets hard, slowly add the cooked cream. The cream will also be ready meanwhile.

Serve

Assemble it in the following order: apply fresh raspberry jam (sugar-free, mashed with fork) on the inner layer of the tart, poured the cream over and decorated with fruit.

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