SADNE TORTICE / FRUIT TARTS

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TESTO:

·         350g moke

·         Ščepec soli

·         125g sladkorja v prahu   

·         125g masla, dobro ohlajenega

·         2 cela jajca, 1 rumenjak

·         1 rumenjak stepen

VANILJEVA KREMA:

·         500 ml mleka

·         1 žlica vaniljevega ekstrakta ali 2 stroka vanilje

·         6 rumenjakov

·         120g sladkorja v prahu

·         50g moke

Sadje po izbiri. Za premaz lahko uporabimo marelično ali jagodno marmelado.

·         V veliki posodi zmešamo moko in sol. V moko dodamo maslo (direktno iz hladilnika) in ga dobro vgnetemo v mešanico.

·         Dodamo sladkor, zmešamo skupaj obe jajci in rumenjak ter dodamo v mešanico. Nežno mešamo testo s spatulo, dokler se ne spoji v kroglo.

·         Pomokamo delovno površino, na njo položimo testo, in mesimo dokler ne postane gladko. Testo oblikujemo v kvadrat, da kasneje lahko lažje razvaljamo.

·         Testo pustimo počivati v hladilniku min. eno uro, najboljše pa čez noč.

·         Modelčke za peko namastimo z maslom in posipamo z moko.

·         Pečico segrejemo na 190°C.

·         Pomokamo delovno površino in vzamemo testo iz hladilnika. Testo razvaljamo na debelino 2-3 mm, ga razrežemo in položimo v modelčke. Na vrh položimo peki papir in napolnimo s fižolom. Tako naj počiva v hladilniku pol ure.

·         Ko se testo ohladi, položimo modelčke na pekač in pečemo 15 minut. Odstranimo fižol in papir, premažemo s stepenim rumenjakom ter damo peč še 8 minut. Odrežemo robove, vzamemo testo iz modelčkov ter pustimo, da se ohladi.

·         Za slaščičarsko kremo, damo v večji lonec mleko, vaniljev ekstrakt in segrejemo.

·         V večjo posodo damo rumenjake, sladkor in moko ter mešamo dokler ne postane blede barve. Počasi dodajamo vaniljevo mleko in dobro mešamo. Nato vse skupaj vrnemo v lonec. Kuhamo na nizki temperaturi dokler se ne zgosti, nato vlijemo v čisto posodo. Pokrijemo z peki papirjem ali prozorno folijo, da se ne naredi koža.

·         Ko se krema ohladi jo damo v vrečko za dekoriranje in iztisnemo v pripravljene košarice iz testa. Vse skupaj obložimo s sadjem.

·         V majhen lonec damo 1-2 žlici vode ter marmelado in segrevamo, dokler se ne raztopi. S čopičem rahlo premažemo sadje.

      Bon appétit ! 

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     PASTRY: 
    - 350g flour 
    - pinch of salt 
    - 125g cold butter
    - 125g of caster sugar 
    - 2 whole eggs, 1 egg yolk 
    - 1 egg yolk beaten 

    VANILLA CREAM: 
    - 500ml milk 
    - 1 tbsp of vanilla extract or 2 vanilla pods 
    - 6 egg yolks 
    - 120g caster sugar 
    - 50g flour 

    You can use any fruit of your choise. To glaze the fruit use apricot or strawberry jam. 

    - In a large bowl mix together flour and salt. Add the butter (direct from the fridge) and knead into the mixture.
    - Add sugar, mix together both eggs and egg yolk and add to the mixture. Stir slowly with spatula until the dough comes together.
    - Flour the work surface, place the dough on it, and knead the dough, until it becomes soft. Shape the pastry into a square, so later you can roll it out easier.
    - Put the dough in the fridge for min. 1h, but the best would be to leave it over night.
    - Grease and flour the baking tins.
    - Preheat the oven to 190 ℃.
    - Flour the work surface, take the dough out of the fridge and roll it out to 2-3mm thick, cut it out and place into the tins. On top place some greaseproof paper and fill with baking beans. Put in the fridge for 30min.
    - Place the tins in to the oven and bake for 15min, then take the beans and paper out, brush with egg yolk and bake for another 8 minutes. Once the pastry is baked, cut off the edges and take the pastry out of the tins to cool down.
    - For vanilla cream, put the milk and vanilla extract in to a pan and warm trough.
g  - Mix together egg yolks, sugar and flour until the mixture becomes pale. Slowly add vanilla milk and stir. Put everything back into the pan.
    - Cook on a low heat until it thickens, then pour into a clean bowl. Place the greasproof paper on top, to stop a skin forming.
    - When the cream cools down put it in the piping bag and fill the pastry cases. Top the tarst with fruit.
    - In small pan heat one tbsp of jam with 2 tbsp of water. Glaze the fruit.

       Bon appétit !