Hello dear Steemians!
As I have mentioned before, here is the recipe of the Blackberry Tart that I have promised a few days back. I was surprised to know that the combination of pudding and sour cream would blend well with each other. This is some sort of an experimental filling but from the looks of it, it tasted good as first sampled by my husband. I added stiffener called Sahnesteif...although I could have also used gelatine. At any rate, this tart can be made in advanced and can even be easily frozen.
Today it´s raining cats and dogs in Vienna. Started last night, I thought of it as torrential rain because it never stopped and even became stronger ... I know what this kind of rain brings...flood. But thank God it is not the case. And today, I will prepare some tea for me and coffee for hubby and enjoy this tart. So let´s get to the procedures.. I have listed the ingredients below and let´s start baking.
Crust - Ingredients
250 g flour
50 ground almonds
100 g of powdered sugar
1 pack vanilla sugar
150 g butter
butter for the form
1 egg
prize
salt
Fillings - Ingredients
1 packet vanilla sugar
375 g of flour
50 g sugar
250 g sour cream
1 pack cream stiffener
300 g of frozen blackberries
Powder sugar for dusting
orange marmalade (optional)
PREPARATIONS
Preheat the oven to 190 ° C
1… In a bowl, knead all dough ingredients, cover and let cool in the fridge for 30 minutes.
2… Meantime, add 5-6 tablespoons of cold milk to dissolve the pudding powder. In a casserole, mix remaining milk with sugar and bring to a boil, add the dissolved pudding powder, bring to a boil. Stir occasionally until the pudding mixture gets curdy, add the cream stiffener. let cool a bit and fold in the sour cream. Set aside.
3... Grease inner sides of a tart form and set aside. Meanwhile, with a rolling pin… flatten the dough approximately as wide as the tart form (see below photos). Place the dough in the tart form to form the crust by tapping the dough carefully with your fingers towards the side and to the edge of the form. Roll the rolling pin once on the edges to cut the excess dough.
4… Spread the cream filling evenly in the tart crust. Arrange the frozen blackberries as toppings by pressing them a bit on top of the cream. Place the tart form in lower rack of the oven and bake it for 40-50 minutes. Let cool in grid and dust with powdered sugar.
Optional:
A liquified 2 Tablespoons marmalade can be added as toppings. Simply heat it in the microwave bringing it to boil... then with a teaspoon carefully sprinkle liquified marmalade to the toppings.
