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1. Mix wheat flour, sugar powder, almond powder, and salt in a bowl, add cold unsalted butter, cut with a scraper, and mix until the butter becomes small.
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2. Put the eggs into a lump, spread it out on parchment paper, and let it rest in the refrigerator for 1 hour.
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3. Put the rested dough on the mold, shape it, make a hole in the bottom with a fork, and bake in an oven preheated to 180 degrees for 15 minutes.
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4. Soften the cream cheese, add sugar and mix, then add plain yogurt and mix.
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5. Add egg yolk, lemon juice, and vanilla extract and mix. Sift the soft flour and mix. Add the melted unsalted butter and mix.
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6. When large bubbles appear while whipping the egg white, divide the sugar into 2 portions and whip to make a meringue with soft horns.
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7. Divide the meringue into the dough in 2 batches, mix, pour the dough over the tart, flatten it, and bake in an oven preheated to 170 degrees for about 35 minutes.
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8. Cool at room temperature, cool in the refrigerator, apply apricot jam, and decorate with whipped cream, blueberries, and grapes.