The recipe for a very tasty dessert: the strawberry tartlet!
In this new appointment we present the recipe of strawberry tart.
Turning to Spaccanapoli you can not help but notice and get intoxicated with the delicious scent of spices and sugar from the many pastry shops. So many are the desserts that cheer the visit of tourists, but also those who grew up with these delicacies. Between baba and sfogliatelle makes its way one of the most popular desserts, just the irresistible tartlet with strawberries.
We offer you, therefore, the recipe and who will be almost impossible to resist at the crunchy base of shortcrust pastry and custard topped with lots of sweet wild strawberries.
Ingredients
- 250 gr flour 00
- 125 gr butter
- 125 gr sugar
- 3 yolks
- a pinch of salt
- a bit of lemon peel
- 2 tablespoons of 0 flour
- 2 tablespoons sugar
- 2 yolks
- 200 ml whole milk
- a pinch of salt
- a lemon peel
- 250 gr wild strawberries
- 1 spoon of brown sugar
- neutral jelly Qb (optional)
We prepare the short pastry
Let's knead the dough on a pastry board flour and softened butter so as to create so many chops. Add the first dose of sugar, that is dedicated to the pastry, the pinch of salt and the grated rind of the lemon to perfume. Whilst kneading, the yolks must be added one at a time. We work the dough until it becomes a nice one soft pastry and well amalgamated, but do not work too much or at least try not to heat it too much with the heat of the hands, then put it in the freezer to rest for at least 10-15 minutes.
Prepare the filling
Meanwhile, prepare the custard by mixing the yolks in a saucepan with the spoon of sugar and flour 0, adding a pinch of salt and lemon zest. We bring on fire and add the lightly warmed milk with the whisk. We leave cook the cream for about 3-4 minutes or until it tightens (but not too much) because it will have to result fairly liquid to be suitable as a tart filling. Put it away from the heat to cool well eliminating the lemon zest at the last.
We will make the strawberry tart
Roll out the pastry with the help of a little 'flour or baking paper and spread it on the bottom of a pan with the use of paper, we pierce the bottom with a fork and cook it in white oven preheated to 170 ° for 10 minutes. Freshly baked, let it cool before filling it with the cream previously prepared.
After removing the leaves and cores, if there were, season the wild strawberries with the sugar cane and, if we want, some lemon juice from which we took the peel. We use strawberries as a further filling of the strawberry tart and sprinkle everything with jelly (this step is optional).
Notes from the cook
Sprinkle the cake with the gelatin it is not necessary if this should be served immediately after preparation. Neutral gelatine, which can be purchased in pastry shops, in fact helps the fruit not to get too dry or appear opaque. It is therefore a necessary step for confectioners but not for a home version.
