Summer Lemony Berry Tart

Instructions

1. The base: In the bowl of a freestanding mixer fitted with paddle attachment combine together cubes of butter, buckwheat flour, flour, icing sugar, almonds flour, salt, lemon juice and zest, egg and vanilla powder and work until the mix resembles and the dough comes together. Cover the dough in plastic wrap and place in the fridge for 1 hour or overnight.
2. Roll out the dough to a thickness of 3/4mm and line tart baking tray 23-25 cm diameter and pin over with a fork over and put in the fridge for 15 min.
3. Preheat the oven to 160°C (ventilation mode).
4. Layer a baking sheet over the dough and pour over weighs (beans or pastry baking balls weights). Pre-bake the tart to for 15 minutes. Remove from oven, remove weights and baking sheet and allow to cool down, without removing the tart ring.
5. Frangipan: Heat the butter in casserole until it becomes a golden-brown color (about 6-7 minutes). When it is ready, you should also notice a nutty aroma. Strain through a cheese cloth into a bowl and cool down to 45 ̊C.
6. In a bowl sift together the icing sugar and the buckwheat flour. Add the almonds flour and salt and mix by hand with a fine whisk. Add the maple syrup, and the egg whites, blackberry syrup and mix again until obtain a creamy, homogeneous batter. Add the butter and mix until fully incorporated.
7. Transfer the financier over the tart. Bake in the ventilation oven to 160°C for 15 minutes.
8. Remove from oven and allow to cool down completely.
9. Panna Cotta Filling: In a bowl, put 6 tbsp water spread on top gelatin powder. Set aside for 5 minutes. Pour the cream into a thick-bottomed casserole and add the sugar, honey, vanilla, and grated lemon zest. Once the mixture is boiled, reduce the heat to very low and leave for another 2 minutes on the stove. Then remove from the heat. Add the gelatin and stir until the gelatin dissolves. Add the yogurt, stir. Strain the cream to remove the lemon zest.
10. Transfer the panna cotta cream over the tart and arrange over berries of choice.
11. Put the tart in the fridge for at least 3 hours before serving.

• Servings : 12
• Ready in : 240 Minutes
• Course : Dessert and Snacks
• Recipe Type : Dessert, recipes for summer
• Ingredient : Almond flour, Buckwheat flour, Butter, Caster sugar, Double cream, Egg white, Eggs, Gelatine, Honey, Lemon zest, Lime, Maple syrup, Sugar, Vanilla, Yogurt