Description
This Crostata is a lightweight version of another famous Italian cake "grandmother's cake" (Torta della nonna). But, in this recipe a little bit easier to prepare, and not use so much dough and not so much cream. Crostata like children, because, in fact, the cake consists of very simple ingredients: sweet shortcrust pastry and custard! I highly recommend to try!
Ingredients
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Yolk egg
2 piece
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Powdered sugar
100 g
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Lemon peel
1 Tbsp
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Salt
1 pinch
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Butter
100 g
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Flour
200 g
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Yolk egg
4 piece
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Corn starch
40 g
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Sugar
130 g
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Milk
500 ml
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Pine nuts
100 g
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Lemon peel
1 Tbsp
Cooking
For the dough use a food processor. In the bowl of a mixer put the flour, pieces of chilled butter, egg yolks, finely grated zest of half a lemon, icing sugar and a pinch of salt. Turn on the processor and within a few seconds to blend everything to a state of wet crumbs.
Put the resulting crumbs on the table and quickly gather her hands into a ball. Wrap the dough in film and leave for 30 minutes in the refrigerator.
After the specified time remove the dough from the refrigerator and cutting it in 2/3. Roll the pastry out and place the form to Crostata (diameter 24 cm, with a low rim), previously greased with butter and floured. Prick the dough around the perimeter with a fork. The rest of the dough, meanwhile, put it in the fridge.
Cover with baking paper (or foil) and fill with dry beans or other "weighting" and put bake in a preheated 190 degree oven for 15 minutes. Then remove the form with the dough, remove the beans and cool the form with the dough.
Meanwhile, prepare the cream. In a saucepan, pour milk and add the cut peel of half a lemon. Put to boil on the fire.
Meanwhile, OSVETLENIE and whisk until the yolks with the sugar. Add starch and stir, to avoid lumps
Remove the zest from the milk. Add one ladle of hot milk into the egg mixture and stir so that the eggs don't curdle. Then pour the egg mixture into the saucepan with the milk and simmer the cream over medium heat, stirring, until thick. The cream should be without lumps. Place it into a bowl and cover with plastic wrap in contact with the surface to form a crust. Cool.
Into the cooled cream, add the pine nuts (in the original recipe - pine nuts), leave a tablespoon of nuts for decoration Crostata. Mix the nuts with the cream and place it in the prepared surface of the dough.
Roll out remaining dough into a thin layer, cut into strips curly with a knife (or an ordinary knife) and place on top of cream bars... Put on the surface of the remaining nuts.
Bake in a preheated 180 degree oven for about 20 minutes. Ready Crostata cool on the grid and only after that remove from the mold.
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