[ad_1]
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
[ad_2]
This recipe has already been read 90 times!