REBECCA & SONJI: WITH LOVE......FROM AUSTRALIA ...
TO ONE OF THE MOST ROMANTIC TOWNS IN THE WORLD.....
TO LEARN HOW TO COOK TOGETHER AND..... FOR EACH OTHER.
BERRY TART
For the pastry:
270 gr ( 9 Oz) flour 00
30 gr ( 1 Oz) starch
2 egg yolks
200 gr ( 7 Oz) butter
100 gr ( 3 Oz) sugar
3 gr salt
Vanilla flavor
For the custard:
2 egg yolks
250 ml ( 1 cup) milk
30 gr ( 1 Oz) sugar
10 gr ( 1/3 Oz) flour
For the glaze:
60 ml ( 4 tbs) water
60 gr ( 2 Oz) sugar
2 grams lavander flowers
For the topping:
berries
Make a dough with the above ingredients mixing them quickly. Set in the refrigerator for half a hour. Then roll it in a round shape and line a baking pan with it, rising it along the borders. Pierce the surface with a fork and bake in a pre-heated oven at 180° for 15 minutes.
For the custard, heat the milk. Beat the egg yolks with the sugar until fluffy, then mix in the flour. Pour in the hot milk stirring and bring to boil. Simmer 1 minute.
For the glaze, cook together the water with the sugar and lavender until dense and sticky ( 108° c- 228 F)
Remove the pastry from the oven pan and put it on a tray. Spread the custard on top. Place upon the fruit, in a nice design.
Spread the glaze on top, using a brush, and refrigerate before serving.
270 gr ( 9 Oz) flour 00
30 gr ( 1 Oz) starch
2 egg yolks
200 gr ( 7 Oz) butter
100 gr ( 3 Oz) sugar
3 gr salt
Vanilla flavor
For the custard:
2 egg yolks
250 ml ( 1 cup) milk
30 gr ( 1 Oz) sugar
10 gr ( 1/3 Oz) flour
For the glaze:
60 ml ( 4 tbs) water
60 gr ( 2 Oz) sugar
2 grams lavander flowers
For the topping:
berries
Make a dough with the above ingredients mixing them quickly. Set in the refrigerator for half a hour. Then roll it in a round shape and line a baking pan with it, rising it along the borders. Pierce the surface with a fork and bake in a pre-heated oven at 180° for 15 minutes.
For the custard, heat the milk. Beat the egg yolks with the sugar until fluffy, then mix in the flour. Pour in the hot milk stirring and bring to boil. Simmer 1 minute.
For the glaze, cook together the water with the sugar and lavender until dense and sticky ( 108° c- 228 F)
Remove the pastry from the oven pan and put it on a tray. Spread the custard on top. Place upon the fruit, in a nice design.
Spread the glaze on top, using a brush, and refrigerate before serving.
BEST WISHES OF HAPPINESS, REBECCA & SONJI!!
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