Strawberry and Kiwi cake
159 recipes
Gluten-free pastries cream and strawberries
ingredients
servings
24
Glutenfree flour for bread and oven products
400 grams
Butter
140 grams
White sugar
140 grams
Eggs
130 grams
Full fat milk
250 grams
Egg, yolk
2 unit
Cornflour
50 grams
White sugar
60 grams
Grated lemon peel
1 spoon
Desserts from Italy
Gluten-free pastries cream and strawberries
Gluten-free pastries cream and strawberries
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
I have prepared a more crunchy pastry than usual and combined with custard and strawberries you can not go wrong! :) I used the mold of mini muffins and a cookie cutter to make everything nicer and easily make real pastries.
preparation
step 1
Preparing the short pastry with a blade mixer is the fastest thing. Start by mixing the flour with the cold butter cut into small pieces. When the flour has been blasted with the butter, just a few seconds, add the sugar and the whole eggs.
step 2
Mix a few seconds and add the yolk. Let the mixer go until all the dough is compacted and a ball will form.
step 3
Transfer the mixture into a cutting board, work it quickly with your hands and place it in the fridge covered with the film for at least an hour.
step 4
Prepare the custard. Heat the milk almost to a boil in a saucepan with lemon peel. In a bowl, mix the eggs with the sugar with a fork, then add the cornstarch and mix well.
step 5
Add the warmed milk (without the lemon peel) to the wire and mix with a whisk. Return the mixture to the heat and cook for a few minutes until it begins to thicken, never stop stirring.
step 6
Once you have reached the right consistency, remove it from the heat and place it in a covered bowl with some contact film to prevent the skin from forming. Leave to melt and then put it in the fridge.
step 7
Once you have reached the right consistency, remove it from the heat and place it in a covered bowl with some contact film to prevent the skin from forming. Leave to melt and then put it in the fridge.
step 8
Place each flower on the mold, prick with a fork and bake at 180 degrees for 15 minutes, putting the pan in the lower shelf of the oven.
step 9
When they are completely cold they can be filled with a teaspoon of custard and a small piece of strawberry.
step 10
The pastry shells can also be prepared the day before because they can be stored in a tin box even for a week without losing their crunchiness.
step 11
The pastries instead is best done at the last moment or at most a few hours before and keep them in the fridge well covered so as not to make them take too much moisture. With this dose of shortcrust pastry I prepared 24 pastries and a 24cm tart.
