![Tart with custard apples and cinnamon Tart with custard apples and cinnamon](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1476441006/gfbjp7wgfefdl4mhxqcy.jpg)
Tart with custard apples and cinnamon
Desserts from Italy
Cream tart and blackberries
Cream tart and blackberries
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
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.
Preparation with the Moulinex Cuisine Companion: for the short, put the chopped butter in the bowl with the knife and 400gr of flour
Amalgamate with vel. 6 for about 15 seconds, until a fine blend is obtained.
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.
Wrap the ball slightly crushed in aluminum paper and keep it in the fridge for at least an hour or two.
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).
Leave infused, covered and off, for 10 minutes, then remove the rind.
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
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.
After cooking, pour the cream into a bowl and cover it with the contact film and allow to cool.
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.
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
With the underlying paper, place the disc in a 26cm cake and cover it with the oven paper and the cut.
Finely chop 3-4 bunches and cover with them the bottom base. Fill the cream pie and level it.
Soak twenty Amaretti in the Amaretto liqueur and cover with them all the cream.
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.
Bake in the oven at 180 ° for about 35 minutes, however until the finish is golden.
Cool the cake into the mold and just cool it to a plate. At the time of serving it, dust it with icing sugar.