Ingredients for the crust:
- 200 grams flour (Frank replaces 50 gr flour with 50 gram ground hazelnuts or almonds, and sometimes tosses in a handful of finely grated coconut)
- 150 grams butter, cut into pieces
- 50 grams brown sugar
- pinch of salt
- 200 grams sugar
- 3 egg yolks + 2 egg whites
- 500 gram quark (in France, faisselle of 6% MG works very well; if you live in a country where supermarkets don't carry quark and want to make your own? Follow this link)
- 13 grams gelatin (= 7 sheets of a standard 9-sheet/17 gram package)
- 6 tablespoons of water
- ¼ liter heavy whipping cream (do not use light cream)
- juice of 3 large lemons
- add coulis of 500 gr raspberries (takes 2 seconds with a food processor)
- reduce lemon juice to 1 lemon
- increase gelatin to 22 gr (10 sheets of a standard 9-sheet/17 gram package)
2 of 10 cm Ă
Instructions for the crust:
- mix the flour, sugar, salt, and the butter
- knead into a dough (or put in kitchen machine at high speed until smooth or one big lump)
- let rest for 15 - 30 minutes
- cover bottom of spring pan evenly with the dough (do NOT make the bottom too thick; ±5 mm (¼ inch) is plenty)
- prick dough with fork
- preheat oven to 175 °C (350 °F)
- bake crust for 40 minutes in center of oven; note: in a mechanical convection oven (i.e., with
- fan), use lower temperature setting (e.g., 150 °C)leave crust in the pan
- mix sugar, egg yolks, one egg white, quark, and lemon juice
- soak the gelatin sheets in cold water for about 10 minutes
- bring the water to a boil
- take water of the heat, squeeze the cold water out of gelatin, and dissolve the gelatin in the hot water while stirring
- let the gelatin cool for a while, until no longer hot
- blend the gelatin in with the quark mix , and beat at high speed for at least 5 minutes
- whip the cream and whip the egg white
- fold both fold carefully but thoroughly under the quark mix
- put the filling on top of the crust in the spring pan
- put in fridge
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