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Vanilla cream - in a larger bowl beat the yolks with the starch and a little milk, mix until smooth.
Gradually add the warm milk, stirring constantly until smooth. Put the pan on the fire, stirring constantly until the cream thickens like a pudding.
Remove from the heat, add a tablespoon of butter, vanilla essence and mix well until smooth. Cover with cling film and let cool very well.
Place the thawed foil in a pan greased with butter, cut the edges, prick with a fork and put in the preheated oven until nicely browned.
After the tart dough has cooled, grease the base with jam, add the vanilla cream.
Mix the whipped cream with the cream and with the help of a posh we grind the cream on top, or we can add it over the cream and level it with a spatula.
Let cool 30 minutes before serving.