Enter login and password
Password recovery
Enter the e-mail specified during registration, and we will send you an email with a link to reset your password.
Anna
Seliverstova
Seliverstova
at-home pastry chef
Moscow
Moscow
I was born in the small town of Salavat in Bashkortostan. In 2015, I moved to Moscow, graduated as a technologist in chemistry. Pastry art first interested me as a hobby, and then as a new profession. In just two years, I have reached much greater heights in it than in chemistry. My work has become a continuous holiday; I like to develop as a pastry chef, delighting more and more people with delicious and interesting desserts.
CHERRY AND BASIL TART
Ingredients
-
Dough
- Egg 1 pc.
- Sour cream 15 g
- Honey 50 g
- GRANDPRO Cake margarine 50 g
- Cane sugar 60 g
- Baking soda 1 teaspoon
- Lemon juice (to slake baking soda)
- Wheat flour
- Topping
- Sour cherries 50 g
- Sugar 50 g
- Starch 0.5 tbsp
- Cream
- Basil 3–4 leaves
- (or basil extract)
- GRANDPRO Cream margarine 50 g
- Powdered sugar 2 tbsp
- Cream cheese 100 g
cooking
Dough
- Combine sugar, honey, and GRANDPRO Tart margarine in a saucepan; dissolve well.
- Add baking soda slaked with lemon juice; stir.
- Stirring quickly, add sour cream with egg.
- Add flour gradually, until the dough will not stick to your hands much.
- Put the dough in a refrigerator for 30 minutes.
Topping
- Mix sugar and cherries in a saucepan, heat, add starch for thickening. Cool.
Cream
- Mix basil leaves (or basil extract), GRANDPRO Cream margarine, powdered sugar, and cream cheese in a planetary mixer.