Strawberry and Kiwi cake
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.