Almond Raisin Tart



·         Material shortcrust Pastry:

250 g wheat flour proteins are being
1/2 tsp salt
125 g butter (butter) or margarine
3 tbsp cold liquid milk (can be replaced cold water)
1 egg yolks (for polishing)
30 g almond chips (for sprinkles)

·         How to make:

Manual Way (stirring by hand):
Put wheat flour into a bowl, make a hole in the middle of the flour, put butter, and salt.
Stir using a pastry knife or with a fingertip to a coarse-grained dough.
Pour the liquid milk, stirring using the tip of the finger until it becomes a dough that is fused and can be formed.
Round the dough, cover it with plastic, store it in the refrigerator until it is used.


·         Using a food processor:

Put all ingredients except cold liquid milk, the dough process for 3-4 seconds until the dough is blended well.
Pour the cold liquid milk, the process for 3 or 4 seconds to become a dough that can be formed.
Round the dough, cover it with plastic, store it in the refrigerator until it is used.

·         Note:

The dough shortcrust pastry can be stored in a freezer in a plastic sealed state meeting for 3 months.


Another Recipe

Pie Ragout Chicken


·         Content:

250 g raisins
300 ml of water
1 tbsp cornstarch, dissolve in 2 tbsp water
100 g palm sugar
100 g Almond chips
1 tbsp grated lemon peel
Lemon juice (from 1 lemon)
2 eggs, beaten off
50 g butter, melt


·         Serving:

Ice cream vanilla or whipping cream (choose one)

·         How to make:

1.    Contents: The raisins and water on the fire are boiling, reduce heat and input cornstarch, stir until thickened. Put palm sugar, cook, while stirring until sugar soluble, input also almond, stir well then lift from the flame.
2.    Put water and lemon peel, let stand until warm. Pour the egg and melted butter, stir well, set aside.
3.    Prepare the unloading pan plug the oval size 10x20 cm, apply its surface with butter. Prepare dough shortcrust pastry. Flatten the dough until reaching a thickness of 0.3 cm. pieces according to mold.
4.    Gently slide onto the baking sheet, the edges of the fish. Remaining dough for the top. Put in the refrigerator for 30 minutes.
5.    Preheat the oven with a temperature of 180oC. Puncture the dough surface in a baking pan with a fork then cover with a bread paper, spread the baking beans topped and bake in the oven for 20 minutes. Remove from oven, remove bread paper and baking beans, bake back for 20 minutes, lift and chill.
6.    Pour the fill gently, flatten the surface. Decorate the top with a dough formed like woven, apply with egg yolks and sprinkle almond chips.
7.    Bake back in the oven for 30 minutes. Remove and chill, serve cold with whipping cream or vanilla ice cream.

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