Cocoa tart with zabaione cream and raspberries
114 recipes
Strawberry and raspberry tart
ingredients
servings
8
Type 00 wheat flour
300 grams
Butter
150 grams
Icing sugar
120 grams
Egg, yolk
8 unit
Lemon peel
1 teaspoon
White sugar
140 grams
Full fat milk
400 grams
Cornflour
45 grams
Fresh cream
100 grams
Vanilla powder
to taste
Desserts from Italy
Strawberry and raspberry tart
Strawberry and raspberry tart
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A timeless sweet. Scented and fresh lends itself to being prepared with any seasonal fruit.
preparation
step 1
Work together the flour and the butter inside a mixer. To get a good sandy result it is important that the butter is cold and reduced to baking.
step 2
When you've got a sandy compound you can transfer it to a planetarium, directly on the work surface or inside a bowl and add the other ingredients away.
step 3
Work it all the way until you have formed a soft and compact dough ball that you have to wrap in the transparent film and rest in the fridge for at least half an hour.
step 4
Now that the short pastry is resting in the refrigerator you have to devote yourself to the preparation of the custard.
step 5
First put a pot of milk, cream and seeds of a vanilla berry inside a pot.
step 6
Brush the boil and in the meantime work the yolks with the sugar until it forms a well-ventilated mixture.
step 7
Then add the starch and continue to work until this ingredient has been perfectly blended with the compound.
step 8
Remove the pot from the fire, remove the pod and transfer the mixture thus obtained to the bowl of the bowl where you worked the yolks with the sugar.
step 9
Mix everything with a whisk until you have obtained a smooth smooth batter that you will then have to add in the pot again and put it back on the fire.
step 10
Mix everything until you get a very thick consistency.
step 11
The custard cream at this point will be moved inside a bowl, covered with contact film and left aside to cool.
step 12
Once cool, transfer it to the fridge for at least an hour or until you are ready to use it.
step 13
Boil and flour a tart pie and stick well to the edges, helping with a knife to remove excess from the edges.
step 14
Cook in a preheated oven at 170 ° for about 25 minutes.
step 15
Once cooled, remove it from the pie and stuff it with custard, strawberries and raspberries.
