May, strawberry time. We celebrate the spring In the Recipe book of the new issue of The Italian kitchen now on newsstands. Aromatic herbs, salads, pods, new vegetables, flowers and strawberries: many ingredients for fresh and fragrant dishes.

Here in a web preview, the recipe on the cover to wish you many happy moments at the table.

FRANGIPANE, CREAM AND STRAWBERRY TART

Chef Lucia De Proi
Medium effort
Time 1 hour and 40 minutes plus 40 minutes of rest
Vegetarian

INGREDIENTS FOR 8-10 PEOPLE

For the shortcrust pastry

• 125 g 00 flour
• 75 g salted butter (Normandy butter is excellent)
• 45 g brown sugar
• 15 g almond flour
• 30 g beaten egg
• 1 vanilla pod
• rice flour

For the frangipane cream

• 115 g caster sugar
• 115 g almond flour
• 115 g salted butter
• 2 eggs
• 2 lemons
• rum

For the custard

• 390 g milk
• 130 g caster sugar
• 130 g tresca cream
• 75 g egg yolk
• 40 g corn starch
• 1 vanilla pod

To complete

• 500 g strawberries
• melissa
• Luisa grass
• edible flowers

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