Crostata strawberry classic

Description

Crostata is a traditional Italian cake made of cookie dough. The filling is usually jam, custard, ricotta, etc. I offer you a classic recipe of shortcrust pastry filled with Italian custard (crema pasticcera la) and strawberries.

Ingredients

Flour

350 g
Chicken egg

2 piece
Butter

100 g
Sugar

300 g
Lemon peel

1 piece
Milk

500 ml
Yolk egg

6 piece
Vanilla
Strawberry

400 g
Gelatin

1 pack

Cooking

The dough is easy to do: work flour and butter until you get crumbs (rubs his fingers or chop with a knife).

In the center of the friable mass, add the eggs and the sugar, a pinch of salt, lemon zest and knead well the dough. Form a ball and wrap in plastic wrap, put in refrigerator for half an hour.

Meanwhile, do some cooking cream. Heat the milk but do not bring to a boil, after the ebb of the total 3 tablespoons. In the original the milk you need to put the vanilla stick. But since I didn't have it, added vanilla to the already prepared cream.

RUB the sugar with the yolks. Add flour and here, for a better mixing of the ingredients, pour in 3 tablespoons of cold milk, deferred first. Then gradually pour it into the hot milk.

Stir and put on low heat, stirring constantly. Since the boiling cook the cream for about 5 minutes until thick.

That this should be the cream. Put it to cool (you can put the dishes with cream in ice water to speed up the process) and don't forget to stir often to avoid the formation of the film.

Roll out the dough into a circle with a diameter of approximately 34 cm and placed in a buttered and floured round form with a diameter of 28 cm, shaping side. Make nakoly fork at the base.

Cover the dough with baking paper and pour on top of dry beans or other legumes. Bake at temperature of 180*C for about 40 minutes. Such a method and at a given temperature will allow our Crostata to stay soft and low.

After baking allow to cool and remove from the mold. Next, fill up our Crostata cold cream, which I pre-'m perfuming a pinch of vanilla. Spread on cream sliced strawberries. Here I was fascinated by the process and forgot to take a picture.

For longer preservation of strawberries, and also for the grace you can cover the cake surface with a gelatin, which will give him a "lacquered" look. To do this, a packet of powdered gelatin, follow the instructions to dissolve it in water and bring to boil. Then use a pastry brush to gently apply it on top of the strawberries.

Coming out like this. You can also decorate with different fruit according to your taste. And yet, equally popular sand fruit baskets on the same recipe - they are downright full of all the Italian pastry shops.

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