Cranberry Flake Tart

Ingredients

Directions

1. 1

   Bring milk, 125 ml water, salt and butter to the boil in a saucepan. Add the flour at once and stir with a mixing spoon until the dough separates as a lump from the bottom of the pot. Put the dough into a mixing bowl. Stir in 1 egg immediately. Let it cool down for about 10 minutes. Stir in 3 eggs one after the other. Pour the choux pastry into a piping bag with a large perforated spout. Line a baking tray with baking paper.

2. 2

   Draw 2 circles (16 cm Ø) with a pencil, turn over baking paper. Pour the dough into a piping bag with a large perforated spout. Spray the dough onto the circles in a spiral with spaces of approx. 1 cm. Spray the remaining dough as tuffs next to it. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 25-30 minutes. Remove and let cool off. Cut open the vanilla pod and scrape out the pulp. Use pod for other purposes. Whip whipped cream with vanilla pulp until stiff, adding sugar and cream firming agent. Spread half of the cream on a cake base and spread loosely. Add half of the cranberries as a blob, using a spoon handle to draw streaks. Place the second base on top and press down a little. Spread the rest of the cream and the remaining cranberries on top, and make more streaks. Coarsely chop the choux pastry tuffs. Sprinkle cake with choux pastry crumbs.

3. 3

   Use pod for other purposes. Whip whipped cream with vanilla pulp until stiff, adding sugar and cream firming agent. Spread half of the cream on a cake base and spread loosely. Add half of the cranberries as a blob, using a spoon handle to draw streaks. Place the second base on top and press down a little. Spread the rest of the cream and the remaining cranberries on top, and make more streaks. Coarsely chop the choux pastry tuffs. Sprinkle cake with choux pastry crumbs. Chill for 2-3 hours. Break chocolate into pieces. Melt chocolate and oil in a bowl over a warm water bath. Spread the chocolate thinly on a cool marble board or the back of a baking tray and put in a cool place. As soon as the chocolate is firm, scrape with a spatula or pallet of rolls. Place the rolls in a cool place and sprinkle the cake with them before serving. Cut the cake with an electric knife

4. 4

   Chill for 2-3 hours. Break chocolate into pieces. Melt chocolate and oil in a bowl over a warm water bath. Spread the chocolate thinly on a cool marble board or the back of a baking tray and put in a cool place. As soon as the chocolate is firm, scrape with a spatula or pallet of rolls. Place the rolls in a cool place and sprinkle the cake with them before serving. Cut the cake with an electric knife

5. 5

   waiting time approx. 2 1/2 hours