Mermaid With Spnge Lilipad Toy From 1970's

tart with pastry cream and chocolate macaroons

tart with pastry cream and chocolate macaroons

Ingredients for the pastry :

250 g flour

100 g icing sugar
1 tablespoon cocoa
200 g of butter
2 eggs
water
a pinch of salt

INGREDIENTS CREAM

4 egg

100 g sugar

50 g flour

500 ml cold milk

1 teaspoon of vanilla extract

a lemon peel

Take a bowl and pour in the flour, icing sugar, cocoa, cold butter cut into little pieces or cubes and a pinch of salt. With your fingertips, and mix all ingredients together.

Now pour the egg yolks beaten with a tablespoon of water. Then continue to stir, knead to form a ball and wrap with plastic wrap.

Let the dough rest of pastry with chocolate for about a couple of hours in the refrigerator.

At this point, prepare the cream. United

sugar to the yolks to form a homogeneous mixture and smooth. Add the sifted flour with the tool and stirring constantly with a wooden spoon to avoid lumps (if formed, keep on hand a fork and stir a little with this). When the mixture will be soft and smooth, pour the cold milk slowly, stirring constantly. Then add the lemon zest (or more than one if you prefer a fresh and aromatic cream) and vanilla. Bring to a boil, stirring constantly over low heat. On reaching the boil, reduce heat and simmer: You can adjust the density of the cream increases the time spent on the boil for a minimum of 2 minutes to a maximum of 4-5 minutes.

Line a round baking dish with a diameter of 30 cm with baking paper and spread on the dough, keeping just to make the strips later. Pour the custard and crumble over five or six macaroons. With the mixture put aside to make some strips (I have not made), and put them on the tart. Bake in preheated oven at 180 degrees for about an hour