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Cream tart and blackberries

ingredients

servings

10

Icing sugar

to taste

Amaretto Disaronno liqueur

10 grams

Amaretti biscuits

125 grams

Grated lemon peel

1 teaspoon

Vanillin

2 sachets

Type 00 wheat flour

490 grams

Eggs

4 unit

Full fat milk

1 liter

Iodized salt

to taste

Rum flavour

1/2 unit

Butter

200 grams

White sugar

150 grams

Icing sugar

150 grams

Desserts from Italy

Cream tart and blackberries

Cream tart and blackberries

vegetarian with gluten with eggs with lactose with nuts source of D vitamins high in phosphorus

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cream tart and blackberries

The cream tart and amaretti is a sweet easy and safe success, with the striking note of the amaretti wet with liqueur between the cream and the crisp but crumbly pasta.

Cream tart and blackberries step 1

step 1

Preparation with the Moulinex Cuisine Companion: for the short, put the chopped butter in the bowl with the knife and 400gr of flour

Cream tart and blackberries step 2

step 2

Amalgamate with vel. 6 for about 15 seconds, until a fine blend is obtained.

Cream tart and blackberries step 3

step 3

At this point add the other ingredients to the overhead (150gr of velvet sugar, 2 eggs, rum and salt aroma) and knead to vel. 5 for a few seconds, until a ball is formed.

Cream tart and blackberries step 4

step 4

Wrap the ball slightly crushed in aluminum paper and keep it in the fridge for at least an hour or two.

Cream tart and blackberries step 5

step 5

For the cream, boil the milk with a lemon zest in 3-4 small strips (remove all the white part under the bark, which gives a bitter taste).

Cream tart and blackberries step 6

step 6

Leave infused, covered and off, for 10 minutes, then remove the rind.

Cream tart and blackberries step 7

step 7

In the mug, without needing to wash it, with the butterfly knife, put 2 eggs and 150gr of disgust, whip it off. 6 for 20 sec, add 90gr of flour and vanillin and stir for a few seconds

Cream tart and blackberries step 8

step 8

Continue to whip to veal. 5 pour the hot milk from the lid hole, thread. Set the cooking: 90 °, vel. 5, for 6.30 minutes.

Cream tart and blackberries step 9

step 9

After cooking, pour the cream into a bowl and cover it with the contact film and allow to cool.

Cream tart and blackberries step 10

step 10

To resume from the fridge, shorten it, break it and re-mix it quickly to the ball, then divide it into 2 parts of which one bigger.

Cream tart and blackberries step 11

step 11

Dust with a little flour on a sheet of paper oven, put the bigger part of it and sprinkle it with flour, cover it with another paper oven and spread it with the rolling pin on a disc often about half a cm

Cream tart and blackberries step 12

step 12

With the underlying paper, place the disc in a 26cm cake and cover it with the oven paper and the cut.

Cream tart and blackberries step 13

step 13

Finely chop 3-4 bunches and cover with them the bottom base. Fill the cream pie and level it.

Cream tart and blackberries step 14

step 14

Soak twenty Amaretti in the Amaretto liqueur and cover with them all the cream.

Cream tart and blackberries step 15

step 15

Pull the second slider in the same way, but at a slimmer thickness. Spread it on the cream and weld the edges of the two overlapping discs.

Cream tart and blackberries step 16

step 16

Bake in the oven at 180 ° for about 35 minutes, however until the finish is golden.

Cream tart and blackberries step 17

step 17

Cool the cake into the mold and just cool it to a plate. At the time of serving it, dust it with icing sugar.

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