Sastojci: 360 g mekog belog brašna, 110 g šećera u prahu ili 100 g kristal šećera, ½ kašičice soli, 230 g hladnog putera (isečenog na male kockice), 2 velika jajeta, 1 kašičica ekstrakta vanile (po želji).
Priprema:
1. Pomešajte brašno, šećer i so u činiji ili u procesoru hrane nekoliko sekundi dok se ne sjedine.
2. Dodajte margarin ili puter i mešajte sekačem za testo dok smesa ne postane mrvičasta ili u procesoru za hranu pulsirajte - 15 pulsiranja.
3. Dodajte jaja i ekstrakt vanile i nastavite da mešate dok testo više ne bude suvo i ne počne da se zgrušava ili pulsirajte oko 10 do 15 sekundi dok se ne zgruša sa velikim grudvicama.
Ne obrađujte do tačke kada se formira velika kugla testa.
Uzmite komad testa i pritisnite ga između palčeva – testo treba da se lepi, a da ne bude suvo ili mrvičasto.
4. Prebacite testo na blago pobrašnjenu površinu i oblikujte ga u kuglu. Trebalo bi da se lako sjedini, a da ne bude lepljivo.
5. Lagano spljoštite loptu rukama da biste formirali debeli disk. Umotajte u plastičnu foliju i stavite u frižider na 2 sata.
6. Izvadite testo iz frižidera i ostavite da odstoji nekoliko minuta.
7. Na blago pobrašnjenoj površini, razvaljajte testo oklagijom u krug prečnika 28 cm, a zatim ga pažljivo stavite u kalup za tart.
8. Oštrim nožem odsecite ivice testa kako bi odgovarale kalupu za tart.
9. Pokrijte kalup plastičnom folijom i stavite u zamrzivač dok se ne stvrdne, oko 30 minuta.
Manje će se skupljati prilikom pečenja.
10. Zagrejte rernu na 190°C i stavite rešetku u sredinu.
11. Čvrsto pritisnite papir za pečenje ili aluminijumsku foliju uz koru, pokrivajući ivice kako biste sprečili da izgore.
12. Napunite suvim pasuljem/nekuvanim pirinčem, vodeći računa da je potpuno raspoređen po celoj površini.
13. Pecite koru 20 minuta, dok se folija više ne lepi za testo.
Prebacite koru na rešetku i izvadite pasulj/pirinač i foliju.
14. Vratite u rernu.
15a. Da biste delimično ispekli koru - pecite još 5 minuta. Zatim dodajte fil i završite pečenje - prema vašem receptu.
15b. Da biste potpuno ispekli koru - pecite još oko 10 minuta dok ne porumeni i ne osuši se. Prebacite na rešetku i ostavite da se potpuno ohladi.
Gotovu nepečenobtesto za koru možete zamrznuti do mesec dana.
Odmrznite preko noći u frižideru.
Napomena za testo za tart U receptima za tart testo često piše: „ne obrađujte dok se ne formira kugla testa“. To znači sledeće: Šta to praktično znači? Kada mešaš sastojke (brašno, puter, jaje ili vodu): - mešaš samo dok se sastojci povežu - masa će izgledati mrvičasto ili kao pesak - kada malo pritisneš prstima – treba da se spoji Ali ne treba da nastaviš mešanje dok se u posudi sama formira glatka kugla testa. Zašto se to radi? Ako nastaviš da mešaš dok nastane kugla: - razvija se gluten iz brašna - testo postaje tvrdo i elastično - kora tarta neće biti prhka i mrvičasta, nego žilava. Kod tart testa cilj je što manje mešanja. Kako treba da izgleda prava faza? Kada je gotovo mešanje, masa treba da izgleda otprilike ovako: - mrvice veličine graška - ne formira se sama kugla - ali ako uzmeš šaku i pritisneš — drži oblik Tek tada: 1. istreseš na radnu površinu 2. rukama lagano skupiš u kuglu 3. spljoštiš u disk 4. ide u frižider. Jednostavno pravilo Kod tart testa: - Mikser = samo da se poveže - Ruke = da se formira kugla.
Ingredients: 360 g all-purpose flour, 110 g powdered sugar or 100 g granulated sugar, ½ teaspoon salt, 230 g cold butter (cut into small cubes), 2 large egg, 1 teaspoon vanilla extract (optional).
Preparation:
1. Mix flour, sugar, and salt in a bowl or in a food processor for a few seconds until combined.
2. Add butter and with pastry cutter mix until mixture becomes crumbly or in food processor pulse - 15 pulses.
3. Add eggs and vanilla extract and keep mixing until the dough is no longer dry and starts to clump together or pulse about 10 to 15 seconds until crumbly with large clumps.
Do not process to the point that a large ball of dough is formed;
Take a piece of dough and press it between your thumbs – the dough should stick without feeling dry or crumbly.
4. Turn dough to a lightly floured surface and form into a ball. It should come together easily without being sticky.
5. Flatten the ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for 2 hours.
6. Take dough out of the fridge and let it stand for a few minutes.
7. On a lightly floured surface, roll out the dough with a rolling pin into a 28 cm (11-inch) circle, then place gently into a tart pan.
8. With a sharp knife, trim the edges of the pastry to fit the tart pan.
9. Cover the pan with plastic wrap and place in the freezer until firm, about 30 minutes.
It will shrink less when baking.
10. Preheat the oven to 190 C (375 F) 190℃ and place the rack in the center.
11. Press baking paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning.
12. Fill with dried beans/uncooked rice, making sure they’re fully distributed over the entire surface.
13. Bake crust for 20 minutes, until foil no longer sticks to the dough.
Transfer crust to a wire rack and remove beans/rice and foil.
14. Return to the oven.
15a. To partially bake the crust - bake for 5 minutes more. Then add the filling, and finish baking - according to your recipe.
15b. To fully bake the crust - bake for about 10 minutes more until golden brown and dry. Transfer to a wire rack and let cool completely.
You can freeze ready-made unbaked dough crust for up to a month.
Thaw overnight in the fridge.
Note on tart dough (step 3.) Tart dough recipes often say, "do not process until a ball of dough is formed." This means the following: What does that mean practically? When mixing the ingredients (flour, butter, egg or water): - mix only until the ingredients are combined - the mass will look crumbly or like sand - when you press a little with your fingers - it should come together But you don't need to continue mixing until a smooth ball of dough forms on its own in the bowl. Why is this done? If you keep mixing until a ball forms: - gluten is developed from flour - the dough becomes hard and elastic - the crust of the tart will not be brittle and crumbly, but tough. With tart dough, the goal is to mix as little as possible. What should the right phase look like? When the mixing is done, the mass should look something like this: - pea-sized crumbs - the sphere itself is not formed - but if you take your fist and press it — it holds its shape Only then: 1. Put on the work surface. 2. Gently gather it into a ball with your hands. 3. Flatten into a disk. 4. It goes in the fridge. A simple rule For the tart dough: - Mixer = just to combine. - Hands = to form a ball.
No comments:
Post a Comment