Jelly Fruit Tart

Category: Confectionery
Jelly Fruit Tart

Ingredients

For the basics:
Flour 250 g
Egg 1 PC
Powdered sugar 60 g
Oil 150 g
Cocoa 60 g
For the jelly layer:
Plum (cherry, red currant) 500 g
Sugar 80-100 gr
Gelatin 10 g
Water 4 tbsp. spoons
Ganache:
Dark chocolate 250 g
Cream 33-35% 250 ml
Form 18-20 cm

Cooking method

  • Combine flour, cocoa and icing sugar in a medium bowl. I have this tart without cocoa.
  • Jelly Fruit Tart
  • Add diced butter and grind until crumbled. you can use a food processor.
  • Jelly Fruit Tart
  • Add an egg to the resulting mixture and stir until smooth.
  • Jelly Fruit Tart
  • Wrap the dough with cling film and refrigerate for 30-35 minutes.
  • Jelly Fruit Tart
  • Grease a baking dish with butter.
  • Roll out the dough a little more than the diameter of the mold so that there is enough for the sides.
  • Transfer the dough to the mold. Cover with parchment and top with beans or peas.
  • Jelly Fruit Tart
  • Put in an oven preheated to 180 grams for 15-20 minutes. Then remove the parchment with beans and bake for another 5-7 minutes. Take out and cool.
  • For the jelly layer, pour gelatin with cold water. Let it swell.
  • Wash the fruit and remove the pits. Add sugar.
  • Jelly Fruit Tart
  • Purée with a blender, then transfer the mixture to a saucepan and bring to a boil.
  • Jelly Fruit Tart
  • Remove the boiled mass from heat. Rub through a sieve or cheesecloth so that there are no seeds from the berries.
  • Jelly Fruit Tart
  • Heat puree in a saucepan. As soon as the mass boils, immediately remove from heat and add gelatin. Stir until the gelatin is completely dissolved. Let cool slightly.
  • Jelly Fruit Tart
  • Pour the jelly into the cooled sand base. Flatten so that the layer is smooth and even. Put in the cold until the jelly sets.
  • Jelly Fruit Tart
  • While the jelly hardens, you need to prepare the ganache.
  • Break the chocolate into small pieces. Bring the cream to a boil and pour over the chocolate. Let stand for 5 minutes to completely melt the chocolate. Stir gently until smooth.
  • Jelly Fruit Tart
  • Jelly Fruit Tart
  • Spread the resulting ganache over a layer of jelly and refrigerate for 4-5 hours, and best of all overnight.
  • You can serve it like that. Or you can decorate.
  • Jelly Fruit Tart
  • These are the ones I did. With cherries and red currants.
  • Jelly Fruit Tart
  • Jelly Fruit Tart


Lerele
Volgas, I will bookmark this beauty.
And now the question is, in the recipe there is one egg in the dough, in the photo there are two. How many eggs do you need
And if you don't put the peas, the dough will rise a lot?
Volgas
Lerele,
Yes, right about the egg in the recipe. I just made the dough into a large form. Therefore, I doubled the rate of food.
And if you don't put the load, I think it will rise.
Lerele
Volgas, and what is the big form ???
That is, a recipe for a small form ?? How much santimeters??? Maybe tomorrow I'll do it, I want something, I don't know what, tasty .. mm .. sweet
Volgas
I wrote above that the form is 18-20 cm.
I did it in this form. And at 26 cm I made a doubled rate.
Volgas
I'll add more tart options
With sea buckthorn jelly
Jelly Fruit Tart
Jelly Fruit Tart
With cherry
Jelly Fruit Tart
With red currants.
Jelly Fruit Tart
Jelly Fruit Tart

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