INGREDIENTS
- For the mass:
- – Butter 100 g.
- – Impalpable sugar 100 g.
- – Yolks 5 models (100 g).
- – Vanilla extract 1 cap.
- – Flour 0000 250 g.
- – Almond flour 50 g (elective).
- For the citrus cream:
- – Lemon juice 100 cc.
- – Orange juice 100 cc.
- – Ardour fruit juice 100 cc.
- – Sugar 250 g.
- – Flour 25 g.
- – Corn starch 25 g.
- – Eggs 2 models.
- – Yolks 4 models.
- – Butter 150 g.
- For meeting:
- – Shiny orange.
- – Pomelo alive.
- – Blueberries 1 blister.
- – Glitter for fruit c/n.
Citrus tart, with orange, lemon, ardour fruit, grapefruit and blueberries. Get pleasure from this spectacular recipe!
PROCEDURE:
1. Sandblast the butter, sugar, flour and almond flour, all beforehand sifted
2. Add the yolks and vanilla, combine and pulse till all of the substances are homogenized.
3. Stretch to three to 4 mm thickness between two polyethylene sheets.
4. Let it relaxation within the chilly and strengthen your waist. Freeze.
5. Prepare dinner at 160°C for about 14 to 16 minutes, it needs to be golden brown because it is not going to cook dinner once more.
For the citrus cream:
1. Warmth the juices with half the sugar. When boiling, take away from cooking.
2. In one other bowl, combine the sugar with the flour, the starch and the eggs with the
yolks.
3. Add the new liquids by way of a strainer and blend.
4. Return to cooking and boil for 2 minutes.
5. Switch to a container and let cool.
6. As soon as at room temperature, add the butter and blend.
7. Place in a sleeve and preserve within the fridge till you assemble the cake.
For meeting:
1. Place the cake dough on the presentation plate, cowl with loads of
cream and embellish with citrus wedges and blueberries beforehand brushed with glitter.
