Tart with shortbread cranberries

shortbread tart, sour cream with cranberries. Despite the fact that I bake quite often and baking recipes take up half of the entire collection, there are 2-3 tarts among them. The other day I had some lingonberries at my disposal, so I decided to fill in the gaps and cook this kind of tart with it.

Maria

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Shortbread dough

300

Filling:

Lingonberry

100

Fill:

Sour cream (from 20%)

250

Sugar

100

Eggs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 5 g

Fats 24 % 12 g

Carbohydrates 67 % 34 g

263 kcal

GI: 6 / 0 / 94

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
Prepare the ingredients
Step 2:
Filling. Wash the berries, sort and dry.
Step 3:
Roll out the cooled shortbread dough to the size of the tart mold.
Step 4:
Put in a mold and make the sides about 2 cm high.
Step 5:
Pour the weight on the dough and bake for 15 minutes at 180 ° C.
Step 6:
Load to remove.
Step 7:
Fill. Beat the eggs with sugar into a fluffy mass.
Step 8:
Add sour cream and beat until smooth.
Step 9:
Pour the sour cream mixture on the dough.
Step 10:
Sprinkle cranberries on top.
Step 11:
Bake the tart for about 30 minutes at 180 °C. Remove the finished tart from the mold, cool. Then sprinkle with powdered sugar and cut into pieces.