Tag: nut

Lemon and pine nut tart: the video recipe – Italian Cuisine

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<a href="https://gordon-ramsay-recipe.com/tag/lemon">Lemon</a> and pine nut tart: the <a href="https://gordon-ramsay-recipe.com/tag/video">video</a> recipe – Sale & Pepe

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Posted on 25/10/2021

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Pine nut pie recipe – Italian Cuisine – Italian Cuisine

Ingredients FOR PASTA PASTA

250 g flour
130 g butter
80 g sugar
1 egg
Marsala
salt

Ingredients FOR THE PINE NUT CREAM

500 g milk
80 g semolina
75 g sugar
50 g pine nuts
10 g butter
2 eggs
1 vanilla bean
salt

Duration: 1 h 40 min

Level: Middle

Dose: 6 people

FOR THE PASTA PASTA
Jumbled up flour with sugar and a pinch of salt; soak it with the butter in pieces until you get a sandy mixture. Quickly knead it with the egg and 1 tablespoon of Marsala. Shape the dough into a ball, wrap it in plastic wrap and place it in the refrigerator to rest for 2 hours.

FOR THE PINE NUT CREAM
Bring boil the milk with the vanilla bean cut in half lengthwise; pour the semolina in the rain and cook, stirring constantly for 4-5 minutes; remove from the heat, remove the vanilla and add the sugar, a pinch of salt and butter; mix well, then add 40 g of chopped pine nuts.
Let cool for 3-4 minutes and then add the eggs; let the cream cool.

FOR THE CAKE
Roll out shortcrust pastry 3 mm thick and part of it lined with a low cake tin (ø 22-24 cm).
stuffed the cake with the pine nut cream, now cold, distribute the remaining pine nuts and close with strips of shortcrust pastry arranged in a grid. Brush the pastry with a little milk and bake the cake at 180 ° C for 45-50 minutes.

Barley cake with pine nut frangipani recipe – Italian Cuisine

Ingredients FOR PASTA PASTA

150 g 00 flour
125 g butter
75 g caster sugar
70 g 4 yolks
50 g barley flour
salt

Ingredients FOR THE FRANGIPANI CREAM AND TO COMPLETE

50 g butter
50 g brown sugar
50 g pine nuts
40 g egg
7 g potato ecola
10 raspberries
2 kiwis
1 apple
1 pink grapefruit
apricot jam

Duration: 1 h 20 min

Level: Middle

Dose: 6-8 people

FOR THE PASTA PASTA
Jumbled up the two flours, then mix the cold butter into small pieces and the sugar, crumbling the mixture with your hands, until it has a sandy consistency; then mix with the yolks and a pinch of salt. Collect the pastry in a ball, wrap it in plastic wrap and leave it to rest in the refrigerator for at least 1 hour.
Roll out finally at 3 mm thick and lined with it a cake pan (ø 20 cm, h 2 cm).

FOR THE FRANGIPANE CREAM
whisk pine nuts with brown sugar. Whisk the mixture obtained with the butter, stirring quickly with a whisk, then add the egg and, finally, the starch (frangipani).

TO COMPLETE
distributed the frangipani cream in the pan and bake at 160 ° C in the lower part of the oven for about 25 minutes.
Let cool the cake, then spread 3-4 tablespoons of apricot jam on the surface.
Cut the sliced apple; peel the kiwis, cut them into slices, then divide each slice in half; peel the grapefruit, divide it into wedges and remove the skin.
distributed the fruit on the jam layer, complete with raspberries and serve.

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Ingredients FOR PASTA PASTA

Ingredients FOR THE PINE NUT CREAM

Ingredients FOR PASTA PASTA

Ingredients FOR THE FRANGIPANI CREAM AND TO COMPLETE