Скачать с ютуб Making a Gorgeous Wildflower Tart (Original Kat's Treats Recipe!) в хорошем качестве

Making a Gorgeous Wildflower Tart (Original Kat's Treats Recipe!)

RECIPE HERE I must have made this tart about a dozen times working on this recipe, so I hope some of you give it a go! It has a really special flavor that should appeal especially to fans of floral sweets. Ingredients and quantities: Tart crust: 2 cups all purpose flour ⅓ cup sugar 1 tablespoon sumac 1 teaspoon vanilla extract 1 egg yolk ¼ teaspoon start 1.5 sticks of 12 tablespoons cold butter, cubed Filling: 2 tablespoons sumac 2 and 1/4 cup water 5 egg yolks ⅓ cup cornstarch 2 tablespoons softened butter ¼ teaspoon salt 1 cup lavender sugar (make by leaving 2 tablespoons of lavender flowers in 1 cup of sugar overnight) 1 teaspoon vanilla Edible local wildflowers of your choice Optional glaze: 1 envelope of gelatine 1 tablespoon of sugar ½ cup water Making the tart crust: Combine all dry ingredients (flour, sugar, sumac, salt) in a food processor to mix. Add egg yolk and vanilla extract and mix. Slowly add one tablespoon chunk of cold butter at a time while you continue mixing, until the tart crust has the consistency of packed wet sand. Remove from mixer, flatten to ¼ inch thickness, and transfer to greased tart pan or pie pan. Add crust and pinch in to cover any gaps in pan, try to keep an even thickness throughout. Blind bake crust with pie weights inside for 20-30 minutes at 350 degrees, or until crust is a light golden brown. You may need to remove the pie weights at the end of this process and put it in for a few more minutes so the bottom has a chance to toast as well. Making the filling: Prepare the sumac juice by boiling 2 tablespoons of sumac in 1 cup of water until the water is reduced by half. Strain the sumac petals out and set the juice to the side. Whisk together 5 egg yolks and set to the side. Combine all dry ingredients in pot. Add 1 and ¼ cup water to the mix, add your sumac juice and vanilla, and set on stove at medium heat. Wait until mixture just starts to bubble, about 5-7 minutes, and pour a tablespoon or so of the hot mixture into your egg yolks. Whisk it in. Now take the egg yolk mixture and slowly drizzle it into the mixture on the stove, wicking continuously. Whisk in the two tablespoons of softened butter. When big singular bubble begin popping on the surface, it’s done. Assembly: Pour the filling into the pie crust and let set until It’s cool to the touch. Add wildflowers of your choice to the surface to decorate. Refrigerate the tart for 1-2 hours before serving, or overnight. If desired you can make an optional glaze out of mixing an envelope of gelatine, tablespoon sugar, and half cup of water over a pan on the stove until the mixture is clear and beginning to thicken, and pour it over the top of the tart as it begins to cool.