- 250 grams of butter (cold, cubic cubes)
- 2.5 cups of flour
- 7 tablespoon cold water
- 2 tablespoons sugar
- 1/2 tea spoon salt
For tart dough:
- 250 grams of coconut ice cream
- 1 pack of cream shampoo
- 1 water glass cold milk
How is it prepared?
Transfer the butter, flour, salt and sugar to the blendera and stir until the pea grains are large enough.
Transfer it into a deep container and combine it with the help of cold water without kneading. Stretch the film and let it rest in the fridge for about 1 hour.
Take out and open the aluminum foil on a lightly flashed counter, with the aid of a roller, in the size of a medium sized container.
Lubricate the vessel and transfer it to the dough. Throw tiny holes with the help of a spring and fork towards the edges.
Cook at 170 degrees for about 15-20 minutes. Remove and cool at room temperature.
Cover the inside with coconut ice cream after a cold.
Beat the cream shaker with cold milk and shape with a squeeze bag.
Relax for 20 minutes in the freezer and take out and slice.
You can change the flavor to the variety you want, you can serve it by adorned with seasonal fruit.