recipe
Tart with cream and fruit
Ingredients:
FOR THE SHORTCRUST PASTRY:
350 g of flour
150 g of butter
150 g of icing sugar
2 eggs
1 grated lemon peel
FOR THE STUFFING:
600 ml of milk
g of sugar
4 eggs
65 g of flour
1 bu grated lemon ccia
120 g of very fresh ricotta
FOR DECORATION
Fresh seasonal fruit to taste or fruit in syrup
3 tablespoons of apricot or peach jam
PREPARATION
SHORTCRUST PASTRY: quickly work all the ingredients for the shortcrust pastry, form a loaf, protect it with plastic wrap and let it cool in the refrigerator for 30 minutes.
After this time, roll out the dough to a thickness of 5/6 mm and cover the buttered and floured mould. Trim the excess dough and prick it on the bottom.
Line the pastry with a sheet of baking paper and fill the mold with dried beans.
Place in a tart shape in a preheated oven at 170° for 15 minutes, then take it out of the oven, remove the beans and the paper, then put it back in the oven for another 15 minutes.
After cooking, take the tart out of the oven and let it cool.
FARCIA: in a saucepan (like the one in the line all black 5 mm Bring the milk to the boil with the lemon peel and leave to infuse for 30 minutes. Remove the peel.
Prepare the cream: beat the eggs with the sugar with the whisk; help of a whisk (why not use Agnelli's that you can view by clicking on the following link http://www.pentoleprofessionali.it/frusta-in-acciaio-inox-21985 ), add the flour and a little of milk. Mix with a whisk to prevent lumps from forming, then dilute slowly with the milk.
Place the saucepan on the stove over medium heat and, without ceasing to stir, thicken the cream. Remove from the heat, let it cool and add the ricotta already added. worked separately.
DECORATION: Spread the jam on the shell of the tart, then pour the cream and level it. When serving, spread the fruit on the surface.
Bon Appetit!
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