Wednesday, June 29, 2011

Apricot tart with cream

Its fresh, delicate taste makes the tart with a sweet apricot cream ideal in summer. INGREDIENTS - a dose of pastry-500 ml of whole milk - 100 g sugar - 2 eggs - 80 g flour 00 to 1 sachet of vanilla essence - 250 g apricot clean. PREPARATION - Prepare the pastry and spread it in a pan of 28 cm in diameter.

Lies on a sheet of parchment paper with dried beans and bake at 180 ° C for about 20 minutes. Meanwhile, blend the apricots. In a saucepan, combine the eggs, sugar, flour, vanilla and a bit 'of milk, mix with a whisk, being careful not to form lumps. Add the remaining milk and blend the apricots.

Put the pan over the flame and cook, stirring constantly until the cream thickens. When it is ready to cool hole. Pour the cream on the basis of apricot pastry, level, and decorate as desired with fresh fruit or chocolate chips. VarianteSi can replace the apricots with the same amount of melon.

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