Almond crust (Almond
short
pastry)
390g
Chocolate (dark/white)
80g
French cheese (Creme
patisserie)
600g
Fruit at your leisure
600g or so
Flan
Flan
The pie crust will be covered separately another time, so let's just assume for now that we've finished the pie crust.
1.
Roll the crust dough into a 3mm-thick crust
2.
Flatly lay it on a sprayed pie mold and press it a little to make it conform to the mold, but don't push it too hard, then cut off the excess crust from the mouth of the mold and trim it to create a shape of your own liking.
3.
Preheat the oven to 200 degrees Celsius and bake for about 20-25 minutes to cook it through, but be careful not to burn it
4.
This is the time to start making the French cheese! First, prepare the ingredients
Milk
500ml
Corn
40g
Castor
sugar
62.5g
Sugar
62.5g
Castor sugar
62.5g<
Eggs
2
Butter
30g
Vanilla
essence
5ml
Methods:
1.
Warm up the milk, vanilla and sugar in a saucepan over a slow flame.
2.
Beat the eggs well
3.
Sift the cornstarch through a sieve and add the sugar slowly to the eggs several times and continue to beat them well
4.
When the milk is hot to the point where it has a rolled state, slowly pour it into the powdered egg mixture, while pouring it to the ground while stirring
5.
Without stopping to stir until the mixture has gradually become a mixture of milk and vanilla extract and sugar. Keep stirring until the mixture thickens a bit, then return it to the heat and continue heating
6.
Keep stirring as if you were writing the number 8 in the pan until the mixture becomes completely thick, then add the butter and stir again until the butter is melted
7.
Pour the mixture into a clean dish and place a piece of plastic wrap on the surface of the cheese. Make sure the plastic wrap and the surface of the cheese are close to each other to prevent the cheese from developing a rind when it cools down
8.
Put it in the fridge until you need it
This side of the focaccia is done, and that side of the almond crust should be ok
This time, you need to dissolve the chocolate to make the chocolate sauce, which can be done either by heating up the chocolate in a dish over water and steam, or by microwaving it in a microwave. It can be melted by heating the chocolate in a pan over water with steam, or in the microwave, but not directly in the pot!
After finishing, use a brush to spread the chocolate sauce on the slightly cooled almond skins. The reason for this is to prevent the ricotta cheese from softening the skins, and to use the chocolate sauce as a barrier. (Personally, I think the chocolate enhances the flavor of the fruit tart!)
Then, spread the cooled cottage cheese over the top of the tart, spreading it out carefully and leveling it off just a bit below the crust.
Finally, cut up the fruit and arrange it as you like.
It's a good idea to use enough to cover the white part of the cottage cheese completely.
The tart gel is heated in a pan to make it more liquid, and then applied to the fruit with a brush.