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We start with the blackberry cream so that it has time to cool. We leave the blackberries to thaw, after which we put butter in a pan. When the butter has melted, add the blackberries and sugar and water. Let it boil a little and then we start to pass the blackberries in the respective syrup. Then, pass the composition through a strainer to obtain only the syrup. The amount should be around 500 ml of syrup (if it is very thick we can add a little mineral water). The composition is cool. Separately in a saucepan beat the yolks well with 3 tablespoons of sugar and starch. Put the blackberry syrup made earlier and put it on the fire until you get a cream the consistency of a pudding. It's getting cold. Fill the mini tarts with this cream.
Dough: flour, salt, baking powder, sugar, egg and butter mix well. At the end add the milk. Depending on the consistency of the dough, add flour until a homogeneous, non-sticky dough results.
Leave the dough to cool for about an hour, then remove, spread with a rolling pin. It is cut on the tart shapes. Prick from place to place with a fork. Put blackberry cream on top and put candies and strips of dough on top. Put in the oven for 20 minutes. Powder with sugar.