Fruit tart with cream using the fruits you have at home
Ingredients for 6 people: (removable bottom shape 24cm in diameter)
Base:
1/4 1 1/4 cups of all-purpose flour
1 tablespoon of sugar
pinch of salt
100g cold unsalted butter 1 egg + 1 yolk
Cream:
500ml whole milk
G 50g butter
1 tablespoon of vanilla extract (or use a halved vanilla bean)
2/3 cup (120g) sugar
5 gems
40g (1/3 cup) cornstarch
assorted fruits
optional: glitter gel or apricot jelly p brush
Procedures to prepare it:
Preheat the oven to 180C. Place the flour in a bowl, the chilled butter cut into cubes, pinch of salt and sugar. Mix with your fingertips until it forms a flour. Add the whole egg and the yolk and mix until it forms a uniform mass.
Open the dough, line the mold, place beans on top (to serve as weight) and bake for 12 minutes. As soon as the dough has browned, remove the beans (they can no longer be eaten) and return to the oven for 5 to 7 minutes (to finish baking the dough completely). Remove and let cool. In a saucepan boil the milk together with the vanilla, butter and half the sugar.
While heating, beat the egg yolks in the mixer (PASS ON THE SCREEN) with the other half of the sugar and the cornstarch. Beat until whitish. Remove from the mixer and season this mixture with the boiling milk (add the milk little by little). Return to heat and cook until thickened, stirring constantly with fouet (approx 4 to 5 minutes). Pour the cream onto a baking sheet and immediately cover with plastic wrap. Wait for it to warm and place in the refrigerator until it is cold. Place the cold cream on top of the base, smooth with a spatula and decorate with the fruit or just strawberries. Opcional️ optional: brush with glitter gel or with a spoon of apricot jam warm in the microwave.
Couscous with zucchini, prawns, burrata sauce
Ingredients for 6 people:
2 Moroccan couscous cups
500g medium clean pink shrimp
2 cups of shrimp broth (1 onion, 1 celery stalk, 1/2 carrot, 1 tablespoon lemon juice and salt (1/2 tablespoon), 1 liter water, shrimp shells (do not use the heads to do the broth)
3 diced zucchinis
1 zucchini in mandolin
1 chopped garlic clove
leaves of 1 bunch spinach
200g cherry tomatoes cut in half and seasoned with oil and salt
olive oil
juice and zest of 1 lemon
salt to taste
Sauce:
1 jar 200g ricotta cream
1 burrata
zest and juice of 1 lemon
zest of 1/2 lemon tahiti
2 tablespoons of olive oil
salt with celery to taste (or normal salt)
pinch of garlic powder.
Procedures to prepare it:
Prepare the shrimp broth by frying the ingredients in olive oil. Add 800ml of water, pinch of salt, cover and cook on low heat for 30 minutes to 1 hour. Strain and reserve. Place 2 cups of the shrimp broth and 1 tablespoon of olive oil in a pan until boiling. Add 2 cups of couscous, stir, cover, turn off the heat.
Fry the seasoned prawns with salt and pepper in a very hot skillet with olive oil. Fry little by little to brown and cook (approx 6 minutes each pan). Reserve. In the same frying pan, place a garlic clove in the oil and fry the zucchini cut into cubes (approx 4 minutes). Add salt. Reserve. Quickly sauté the spinach leaves in the same pan. Sprinkle salt. Reserve.
Thinly slice a zucchini in mandolin. Season with lemon zest and juice, olive oil and salt. She will enter the couscous raw and marinated. Reserve.
Prepare the sauce: put the ricotta cream, a coarsely chopped burrata, in a bowl. Season with zest and juice of 1 lemon, zest of 1/2 tahiti lemon, 2 tablespoons of olive oil, pinch of salt and pinch of garlic powder. Mix and reserve. Cut the tomatoes in half, sprinkle with olive oil and a pinch of salt. Reserve. Loosen the couscous grains with a fork. Put on
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