At first glance it looks like a classic grandmother's cake, but it is not made of pastry or custard. Discover this sweet!
It looks like the classic Grandmother's cake, with pastry and cream, but in reality this tart has a pastry base and a filling of milk cream.
It is very delicate and light and can be enriched and decorated in many ways.
It's a snack perfect for children, but also a elegant dessert for an after-dinner.
The base of the milk tart
It is a cross between a brisée and a brisée Crazy pasta and it's super versatile.
To prepare it you simply have to mix four ingredients: 200 g of 00 flour, 80 ml of warm water, 3 tablespoons of olive oil and a pinch of salt.
The dough should be homogeneous and compact and should rest pleasantly 30 minutes wrapped in the film.
You can also use a packaged puff pastry, while we do not recommend puff pastry because it does not remain crisp.
To prepare this milk cream you don't have to cook anything because it is not a custard.
Beat 3 eggs with 100 g of sugar, 500 ml of whole milk, cinnamon to taste and 100 g of 00 flour.
If you don't like cinnamon use vanilla and, if you want, you can replace sugar with honey.
The base should not be cooked alone in white, but it stuffs itself raw and then it is baked in the oven.
Just remember about prick it with a fork to cook it evenly.
The cream becomes firm while the base becomes crisp.
The cake is ready when the surface becomes golden and has small cracks.
It can be served warm, but it's much better cold, stored in the fridge for a few hours.
How to decorate the milk tart
Very often this cake is brought to the table as it is, simple, candid and with a little icing sugar or with a lot of cinnamon. You can also enrich it with gods toasted pine nuts and it will look like the grandmother's classic tart, but imagine how elegant and scenic it can become with the fresh fruit above, like wild berries, strawberries or exotic fruits.
For a greedy variant, we suggest instead to decorate it with honey and nuts or with one chocolate ganache.
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