Apricot tart and pistachio pudding

Apricot tart and pistachio pudding

How can I do?

Whisk rice milk with the corn starch and rice then add the sugar and powdered pistachios.

In a saucepan, heat the mixture over medium heat, stirring constantly with a whisk until the mixture boils and thickens the cream.
Remove from heat and let cool.

Preheat oven for 10 minutes at 220 degrees (adjust according to your oven)

Spread batter into a greased cake pan. Cover the dough with a sheet of parchment paper and dried vegetables.
Blind bake the dough for 10 minutes at 220 ° (eighth coloring).

Mix all of the little box of apricots in syrup with sugar. Book.

Pour the cooled custard over the dough after it. A few last rounds of the whip
Spoon over cream apricot halves firmly.

Bake the cake in the hot oven for 35 minutes at 220 °. Monitor cooking.

Pour boil in a pot with apricot sauce agar and stirring constantly with a whisk. The preparation will thicken.

Spread jelly spread on apricots with pistachios and tart to cool completely at room temperature before storing in the refrigerator for a few hours.

  • Pie plate 28 cm diameter

  • 1 dough for the pastry cream with pistachios:

  • 50 cl milk rice

  • 20g cornflour

  • 40 g of cream of rice (pre-cooked flour)

  • 60g brown sugar

  • 1 packet of vanilla sugar

  • 120 g of powdered pistachios For the filling and apricot jelly:

  • 550 grams of apricots in syrup, drained

  • 1 small can of apricots in syrup

  • 25g icing sugar

  • 2 g of agar

  • Agar

  • Some crushed pistachios

Total time: Preparation + cooking time: 65 min
Yield: 6 people

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