Crostata alla crema cotta, ananas e lamponi  - Baked-Cream tart with pineapple and raspberries
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Ingredients

  • 250 g farina
  • 150 g burro morbido
  • 100 g zucchero a velo
  • 320 g (300) latte intero fresco
  • 160 g (150) panna fresca
  • 240 g (200) zucchero
  • 30 g (20) fecola di patate
  • 40 g ananas sciroppato (delle fettine di ananas fresco o un barattolo di quelle sciroppate, abbastanza per ricoprire tutto il fondo, ossia cir
  • 40 g lamponi (il numero necessario per ricoprire l
  • 20 g gelatin
  • 10-15 min
  • 20 min
  •  
  • For the pastry
  • 250 g flour 00
  • 150 g butter, softened
  • 100 g icing sugar
  • 1/2 vanilla bean
  • 2 egg yolks
  • a pinch of salt
  • (tip of a teaspoon of baking powder)
  • lemon zest
  • For the baked-cream
  • 320 g (300) fresh whole milk
  • 160 g (150) fresh double cream
  • 240 g (200) sugar
  • 145 g egg yolks (5)
  • 30 g (20) potato starch
  • (I have essentially decreased the amount of sugar and the number of egg yolks, consider that an egg weighs about 20g)
  •  
  • In addition
  • 40 g pineapple in syrup (slices of fresh pineapple or in syrup, enough to cover the entire bottom, about 5-6 slices)
  • 40 g raspberries (the number needed to cover the entire cake perimeter)

Instructions

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