Cherry and boiled milk cream tart with delicate meringue cap.

ingredients

Melnie pipari Twins graudu 20g

2 Olu dzeltenumi (olu baltumi paliek bezē “cepurītei”)

200 grami Pilngraudu kviešu milti (jāskatās, cik lielas olas - miltus pievieno tik daudz, lai mīkla neliptu pie rokām)

100 grami HiPP augļu biezenis

30 grami Sviests

Melnie pipari Twins graudu 20g

2 Olu dzeltenumi

250 grami Piens 2%

250 grami Svaigais siers Ricotta Lago Maggiore 6%

25 grami Kukurūzas ciete

1 ēd.k. Citronu sula

Saldinātājs

Melnie pipari Twins graudu 20g

400 grami Ķirši (man šoreiz saldie dzeltenie)

150 grami Ūdens

20 grami Kukurūzas ciete

Saldinātājs

Melnie pipari Twins graudu 20g

2 Olu baltums

40 grami Eritritols (+kāds no pilienveida saldinātājiem, lai nomāktu eritritola piegaršu)

Šķipsniņa sāls

preperation

1. Separate the yolks from the egg whites. Add fruit puree, soft butter, a pinch of salt and sweetener to the yolks and beat.

2. Add the flour and baking powder and knead the dough. Place the dough in the fridge for ~30 minutes.

3. Mix the milk with the egg yolks, cornstarch, sweetener, and vanillin. Whisk and heat until the mixture thickens and bubbles. Set aside to cool.

4. Atdzisušajam krēmam pievieno svaigo sieru Ricotta un samaisa.

5. Place the cherries and sweetener in a saucepan and bring to the boil.

6. Add the cornstarch mixed with the water and heat, stirring, until the mixture comes to the boil and thickens. Set aside to cool.

7. Preheat the oven to 175-180 °C. Remove the dough from the fridge and place it in a tart tin. Prick the dough with a fork, place crumpled baking paper on top, spread something heavy on top (I used beans), place the tin in the oven and bake for ~15 minutes. Then remove the beans put the tart back in the oven and bake for another ~10 minutes (depending on your stove).

8. Remove the tart from the oven and cool slightly. Take it out of the tin.

9. Place and spread the boiled cream on the bottom of the tart, then place the cherry jam on top.

10. Whisk the 2 egg whites. Beat first to a light foam, then gradually add erythritol and beat to a stiff foam.

11. Reduce the oven temperature to 160 °C and return the filled tart to the oven and bake for ~15 minutes (until the meringue is nicely browned). Do not burn!