Crostata di frutta

flavio_campaniolo

Preparation time

1 ora

Difficulty

Difficile

Cooking time

25 minuti

Servings

6

Riposo

30 minuti

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Crostata di frutta fresca su base di pasta frolla e crema: un classico intramontabile, colorato e perfetto per ogni occasione!

Ingredients

• Fresh cream
  300 ml
• Type 00 flour
  200 g
• Whole milk
  200 ml
• Granulated sugar
  140 g
• Butter
  100 g
• Strawberry
  100 g
• Raspberry
  50 g
• Blackberries
  50 g
• Cornstarch (Maizena)
  15 g
• Gelatin sheets
  7 g
• Baking powder
  4 g
• Egg yolk
  3 u (51 g)
• Vanillin powder
  2 u
• Eggs
  1 u (60 g)
• Fresh mint
  to taste
• Fine salt
  to taste

Procedure

0. To prepare the shortcrust pastry, quickly work the butter with 100 grams of sugar and the vanilla (or vanillin).

1. Then add an egg, flour, baking powder, and salt. Knead quickly (always remember that shortcrust pastry in general is averse to heat, even from your hands, so the faster you work it, the better) until it forms a firm dough.

2. Wrap it in some cling film and let it rest in the fridge for about 30 minutes.

3. This quantity is sufficient for a tart approximately 22-24 cm in diameter. Bake at 190°C for 25 minutes. For best results, grease the pan and place a sheet of parchment paper on top of the pastry (optionally, you can add weight, such as dried beans).

4. Once removed from the oven, let the base cool completely. In the meantime, you can proceed with preparing the Diplomatica Cream.

5. First, place a bowl in the freezer and let it cool completely, then soak the gelatin in cold water in a separate container.

6. Now prepare the custard. Pour the milk and vanilla into a saucepan. Turn on the heat and heat until it reaches a boil.

7. Meanwhile, in another saucepan, combine the egg yolks, 40 grams of sugar, and the cornstarch, whisking until smooth. When the milk begins to boil, pour 1/3 of it into the egg yolk mixture and stir. Dissolve the gelatin in the remaining milk and combine everything together.

8. Cook in a bain-marie until the cream begins to thicken. Remove from the heat and stir vigorously; this will make it very glossy. Now, remove the bowl from the freezer and pour the cream into it. Before stirring, add the drained gelatin and stir quickly to dissolve it and simultaneously cool the cream. Once the cream is no longer hot, transfer it to the refrigerator.

9. Meanwhile, semi-whip the cream. It should be soft, glossy, and not too stiff. Remove the pastry cream from the refrigerator and add 1/3 of the whipped cream. Quickly whip the mixture.

10. Garnish the tart base with the diplomat cream. To prevent the cream from collapsing, it's important that both the base and the cream are cold.

11. Wash the fruit thoroughly and cut the strawberries vertically into quarters. Arrange the fruit on the diplomat cream. Once complete, you can garnish the tart with fresh mint. Once complete, refrigerate the tart until ready to serve.

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Creation date Nov 03, 2023

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