Crepe Fruit Tart

Crepe Fruit Tart

Crepe Ingredients:
300 grams flour
4 chicken egg yolk
4 grains of chicken egg white
500 milliliters of water
A little salt

Vla Ingredients:
500 milliliters of milk
60 grams cornstarch
100 grams margarine
2 egg yolks
10 packs Diasweet
A little vanilla

Fruit garnish:
2 kiwi fruit
100 grams strawberries
200 grams of grapes
150 grams of grapes
150 milliliters of water
1 teaspoon gelatin powder
Almond slice to taste

Material spread:
250 grams white merry whipmentega
10 packs Diasweet

Make spread:
Mix all ingredients with mixer until well blended

Directions:

Make Crepe
Mix 4 egg yolks with flour, stir the water little by
little until well blended. Meanwhile, beat the egg whites until
rigid. Pour the flour into the egg whites slightly beaten
by little, stirring frequently, give the salt and stir well.
Heat a frying pan that has been smeared by telephone margarine, pour
crepe batter, cooked with a behind-behind, make into 10 pieces,
set aside.

Create Vla
Heat the milk, sebekumnya grab some milk and mix with
cornstarch. After the milk boils, put cornstarch mixture had
into the milk and stir well. Meanwhile, beat egg yolks with
fork, reduce heat, insert the whisk egg yolks into the custard filling, stir
until blended, remove from heat. Give 10 packs Diasweet and vanilla, mix well,
let cool. After the cold berries and whipped margarine with a mixer,
set aside.

Take 1 sheet of crepe, spread custard filling, flatten, cover with a sheet of crepe
and spread with custard filling. Do so until the crepe over.

Brush the edges and the top crepe with material spread, garnished with
strawberries and fruit and almonds to taste.

Boil water with agar-agar, after boiling remove from heat.

Spread jelly over the fruit so the fruit is attached.

Chill, then serve with cut.


For 12 pieces
(1 piece - 306 calories)


Good taste