I love every type of dessert, especially anything that is made of short pastry, biscuits and cakes (:-P slurp!). And then the pie I have also a kind of emotional connection-if you can call it-because it was the very first cake that I have experienced!
Yeah, I'd say it was love at first sight between me and the pastry: I just loved to have "hands-on", because it gives me 'an immense satisfaction! Knead for me has the same effect that many can have a nice relaxing massage or play with those things that have the sticky called "anti-self". And that's why not I really love to do the classic sponge cake (which I'll leave the expert clumsy, oops .. I meant confectionery home mom!), the electric whip me nervous and did not allow me to download when I glued up the tension as your hands with flour, eggs and butter ;-)!
I made this tart fruit now a few months ago when I was in Switzerland at the height of my Erasmus, at the "Soirée Italienne", a dinner prepared by four of the Italian group for Friends from all over the world!
Each had his dish to prepare and I am getting the cake! So I went on the safe side, a tart simple and sensitive to meet the "international palates" present at the table!
All very much appreciated and have cleaned the tray ... that is, when it is so we can not be satisfied, right?
Here's the recipe!
Ingredients For the pastry:
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- 120 g of butter or margarine 1 egg
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- 1 packet of yeast
- the grated rind of one lemon
- a bit 'of milk to knead
Ingredients for the pastry cream flavored with lemon
- 700 g of whole milk (if you prefer light that used semi-skimmed)
- 4 heaping tablespoons of flour
- 150 g of sugar
- 1 whole egg + 3 egg yolks
- the grated rind of 2 lemons
For decoration: Choose fruit that you like ( is good as that of syrup season), better if the colors are mixed, the visual effect will be ensured!
Procedure:
generally prefer to start from the cream, so I let it cool while the pastry dough. In a large pot pour flour and sugar and mix the two ingredients for a long time to avoid lumps. Add the egg and mix until completely merged the mixture of sugar and flour, then add 3 egg yolks one at a time, stirring constantly. When the mixture is well blended, add the milk cold (or room temperature) while mixing thoroughly and then add the grated rind of two lemons.
Now put the pots on the stove and, stirring constantly, cook the cream medium heat, bring to boil. When the first bubbles begin to appear, turn off the heat and let cool.
To avoid formation of the "skin" during cooling, sprinkle the surface with a little 'sugar.
So, as the cream cools, you can dedicate to the pastry. Actually what I do is not the authentic pastry (according to tradition, the yeast should not be added, but should leave the dough in the refrigerator), and has less butter is lighter.
In a bowl combine all ingredients: flour, sugar, butter or margarine (sometimes replaces it with the extra virgin olive oil halving the dose!) egg, baking powder and lemon Scotland. Mix vigorously and quickly, adding a few tablespoons of milk to make soft dough.
After a greased and floured baking pan, spread out the small amount of pastry, being careful to coat the bottom accurantamente is that the edge of the pan. Add the cream previously prepared and level it with a spoon.
Bake at 150 degrees for about 40 minutes, when the board is cooked pastry should be golden.
After it baked, let it cool and pull out from the pan to let it cool. At this point, with the decoration of distributing the fruits according to what that that their imagination!
Et voila, the résultat ;-)... the next recipe:-P!
