Total time: 2 hours and 10 minutes
15 minutes preparation
90 minutes rest time
25 minutes cooking
Use of MIXER BLADE / ACCESSORY SBATTITORE
Ingredients for 4 people
6 yolks
150g of granulated sugar
30g of corn starch
10g of rice starch
400ml of fresh whole milk
100ml of fresh cream
1 vanilla bean
the zest of 1 untreated lemon
For the shortcrust pastry
300g of 00 flour
150g of soft butter
100g of sugar
1 medium egg (55g)
the zest of 1 untreated lemon
1 pinch of salt
For fruit
250g of fresh fruit
For the custard
1) After inserting the accessory whipper, in the bowl put the yolks, sugar and starches, set speed 6 for 1 minute.
2) Add the milk, cream, flavorings, salt and set speed 6, at 90 ° C, for 12 minutes.
3) Pour the cream into a clean container, cover with contact film and leave to cool in the refrigerator for 1 hour.
For the shortcrust pastry
1) Insert into the container, with the kneading blade, flour, sugar and lemon zest; set speed 8 for 2 minutes; add the egg and set speed 6 for 2 minutes.
2) Once the ball is formed, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
3) Take the dough and roll it out with a rolling pin to about 4 mm, cover the tartlet molds, pierce the bottom and cook in white in a preheated oven at 180 ° C for about 14 minutes.
4) Leave to cool on a wire rack for cakes and then stuff with the custard and the fresh fruit previously washed and dried.
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