Tart Ahududu Streusel recipes, Tart Ahududu Streusel videos
Ingredients
1 1/4 cups all-purpose flour
1/3 cup white sugar
1 3/4 cups light cream
1/8 teaspoon salt
6 tablespoons white sugar
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter
4 teaspoons cornstarch
4 egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1 tablespoon kirschwasser
1 (11 inch) shortbread tart crust, baked
2/3 cup apricot preserves
2 tablespoons water
2 1/2 pints fresh raspberries
2 1/2 tablespoons sifted confectioners' sugar
Directions
The oven to 350 degrees F (175 degrees C) oven.
Place 6 tablespoons butter in a saucepan. Melt slowly. Cool until lukewarm.
Flour, 6 tablespoons sugar, cinnamon, and salt, stir and add the melted butter. Toss with a fork until you have crumbs.
Get your hands a pile of crumb mixture and gently tighten up a big chunk. Break large heap outside.
Sprinkle breadcrumbs on a large shallow pan. Repeat until all the mixture is made into crumbs. Place the breadcrumbs and bake in the oven
15 - 18 minutes until they are light brown. Cool and set aside to harden.
2 quart saucepan heat the cream until just under the boil. 1/3 cup sugar and cornstarch together. Lightly whisk egg yolks in a mixing bowl whisk until thickened. Whisk sugar-starch mixture. Compliance with boiled cream. Pour the mixture back to the pot, heat slowly. The mixture begins to thicken and comes to a boil, stirring constantly with a wooden spoon until. Bend the stick into the pot to release any pudding make sure they reach you.
Custard reaches a boil, then simmer for about 1 minute. Remove from heat. 1 tablespoon butter, stir in vanilla and framboise. Cover with buttered a piece of plastic wrap. Cool 10 minutes. 375 degrees F (190 degrees C) Increase the oven temperature.
25 minutes or until bubbly - 20 to spread the custard pie crust and bake. Remove from oven. Leave on a rack for 10 minutes to set up.
Combine preserves and water in a small saucepan. Jump to a boil, heat until mixture comes through fine mesh filter. Take the dough.
Gently brush the top of the hot preserves half of the custard. Sprinkle generously on the fruits of the hot custard. Lightly brush the tops of the remaining strawberry preserves. Press gently into the crumbs so they stick to strawberry, tart, sprinkle generously with streusel. For about 2 hours, that tart was cold. Just before serving, Eliminate powdered sugar over.
