Shortcrust pastry with rhubarb and custard foam.

 

馃洅 Ingredients:

(250 ml cup) (20x30 cm pan)

Shortcrust pastry:
5 egg yolks
200 g butter
2 and 1/2 cups wheat flour
4 tablespoons powdered sugar
2 teaspoons baking powder

Meringue:
5 egg whites
1 cup sugar
1/2 cup oil
2x 40g sugar-free custard

Fruit:
400-500 g rhubarb (other fruits can be used)

馃敧 Preparation:

Transfer all ingredients to a bowl and knead into a uniform dough. It is best to divide the butter into smaller parts, then it will be easier to knead the dough. Divide the kneaded dough into two parts, one smaller and one larger in the proportion of approx. 70% and 30%. Wrap in bags. Put the larger piece in the fridge and the smaller one in the freezer for approx. 30-45 minutes.

Line the baking tray with baking paper. Take the larger piece of dough out of the fridge and line the bottom of the tray with it. Prick with a fork.

Bake the dough in a preheated oven to 180 degrees without convection for approx. 20 minutes. Remove and cool.

In the meantime, beat the egg whites until stiff. When they start to foam, add the sugar in spoons and mix for approx. 20 seconds after each addition of sugar. Reduce the mixer speed, add the custard powder and after mixing, slowly pour in the oil. Mix for a while on low speed.

Put the prepared foam on the pre-baked shortcrust pastry. Put the sliced ​​rhubarb on the pastry. Finally, grate the pastry from the freezer onto the fruit.

Put the pastry in a preheated oven to 180 degrees and bake for about 40 minutes without convection. When ready, you can sprinkle with powder. Enjoy!

馃敆 Links:


                     
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