Crostata with custard and raspberries
For dessert, we'll bake a melt-in-your-mouth, soft as Italian cotton crostata with custard and raspberries!
Ingredients
| BATTER: |
| wheat flour 200 g |
| softened butter 100 g |
| sugar 20 g |
| egg yolks 2 pcs |
| zest of one lemon |
| salt a pinch |
| CREME: |
| milk 700 ml |
| sugar 150 g |
| yolks 8 pcs |
| cornstarch 50 g |
| vanilla sugar 20 g |
| butter 70 g |
| DECOR: |
| raspberries (or any other berry) 400 g |
| mint 15 g |
| powdered sugar to taste |
Instructions
Step 1
For the dough, combine the butter with the zest, sugar, flour and salt. Knead the mixture with your hands until it forms crumbs. Add the 2 egg yolks, knead the dough, wrap in clingfilm and leave in the fridge for 1 hour.
Step 2
Then spread into molds, prick with a fork and place in the freezer for 30 minutes.
Step 3
After covering the cake with parchment, put a weight on top and bake at 190 degrees for 15 minutes. Then let it cool down.
Step 4
For the cream, combine the yolks with the sugar in a bowl and beat with a mixer. Add the vanilla sugar, starch, pour in the milk and mix until smooth. Pour the mixture into a saucepan, place on the stove and stir until thickened. Then add the butter, stir, let the cream cool and fill the cake.
Step 5
Decorate the pie with raspberries and mint. Put it in the refrigerator for 1-2 hours and serve. Bon appetit!
