Spring Tart Cake
3 packs of vetch biscuits
120 grams of butter
1 teaspoon of hazelnuts
200 grams of blackberries
1 tablespoon of flour
4 tablespoons of sugar
1 glass of water Milk
180 grams of white chocolate-half a tea glass of oil for the outer layer
Let's grind 3 packs of vetch biscuits into powder in rondo and take it in a bowl and add vanilla. Then, let's take the hazelnuts in the rondo and pull them a few times (neither too big nor too small) and add them to the biscuits and mix.
Let's melt our butter in a pan and pour it on the biscuit mortar and let it eat well. Let's place our tart mold in such a way that it sticks to it with cling film.
Let's pour our mortar on it and spread it well by giving the shape of the mold from the middle to the edges with a spoon, let's fix it well by pressing with our hands, let's put it in the freezer (Let's not be too thin, let's be careful when removing it.)
Let's pass the blackberries in the rondo, add blackberry milk and flour sugar to a pot and cook it, after it cools a little, we add it to the mold that we took out of the freezer and throw it in the freezer again.
We prepare the white chocolate in a bain-marie, add oil, add it to our frozen tart after it cools, and put it back in the freezer, after it is fully frozen, you can decorate it as you wish.