Shortcrust Tart with Jam, Nuts and Chocolate Icing
by Editorial Staff
This shortbread cake perfectly harmonizes current jam, peanuts, and chocolate icing. Such a sweet shortcrust pastry pie with filling goes well with tea. The pie is tasty and aromatic.
Ingredients
For the dough:
- Flour – 300 g + for sprinkling the mold
- Butter – 130 g + for greasing the mold
- Powdered sugar – 2 tbsp
- Sour cream – 1 tbsp
- Egg – 1 pc.
- Salt – 1 pinch
For filling:
- Peanuts (roasted and chopped) – 6 tablespoon
- Currant jam – 6 tablespoon
- Powdered sugar – 2-3 tablespoon
For glaze:
- Cocoa powder – 3 tablespoon
- Sugar – 2 tablespoon
- Butter – 50 g
- Milk – 100 ml
Instructions
- Prepare all the food you need. The butter should be soft. Sift flour. Peanuts (can be replaced with other nuts) fry in a dry frying pan, stirring constantly, and peel them. Leave some roasted nuts to decorate the cake if desired. Grind the rest of the nuts into crumbs using a blender.
- Cut the butter into cubes and place in a blender bowl. Add flour and salt. Beat the butter and flour into crumbs. First stir at low speed, then increase the speed. Add sour cream, egg, icing sugar and mix again until smooth.
- Put the finished dough on the table, form a sausage. Divide the dough into 4 parts, making one part of the dough slightly larger. The other three pieces of dough should be about the same size. Round the dough pieces, transfer them to a plastic bag, and put them in the refrigerator for solidification for 30-60 minutes.
- Cooking a nut mixture. Add powdered sugar to roasted chopped nuts. Mix. Cooking the icing.
Put butter in a ladle, add cocoa and sugar. - Put a ladle on low heat and bring the mixture to a uniform state. Pour milk into the resulting mass. Bring the frosting to a boil. Stir constantly, cook until desired thickness. Pour the finished glaze into another bowl and let cool.
- Turn on the oven to heat up to 180 degrees. Grease a baking dish with butter and sprinkle with flour. Take the largest piece of dough out of the refrigerator first and roll it into a circle of the required dia so that you can close the bottom and sides of the prepared form.
Roll the remaining pieces of dough into layers corresponding to the dia of the mold. - Transfer the dough layer into the mold and form the sides. Put 2 tablespoon on the dough. spoons of jam, smooth over the entire surface. Pour 2 tablespoon on jam. tablespoons of nuts with powdered sugar. Repeat layers of dough and filling two more times. There should be three layers in total.
- Put the last layer of dough on top. Fold over the protruding edges of the dough and pinch. Press down the formed edge with the teeth of a fork to create a pattern. Make several punctures on the surface of the shortcrust pastry pie with a fork.
- Bake a pie with jam and nuts in the oven at 180 degrees for 25-30 minutes, until golden brown. Allow the finished cake to cool. Cover the cake with chocolate icing. Finely chop the remaining nuts and sprinkle on the icing.
Cut shortcrust cake into portions and serve with tea.
Enjoy your tea, everyone!
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