Crostata di frutta e crema al latte - È sempre mezzogiorno 14/05/2025

https://www.raiplay.it/programmi/esem... - Natalia prepares an elegant fruit tart filled with a delicate milk cream. For the crust: she mixes the butter into the flour, adds the powdered sugar, lemon zest, a pinch of salt, and finally the egg yolks. She quickly kneads the dough until smooth and homogeneous, covers it with plastic wrap, and refrigerates for at least an hour. For the milk cream: she pours the cold milk into a saucepan, then adds the sugar, honey, vanilla extract, and cornstarch. Stir well and place over a low heat, cooking the mixture until it thickens. She transfers the cream to a bowl, covers it with plastic wrap, and lets it cool. She takes the pastry dough and rolls it out with a rolling pin to a thickness of 5 millimeters, then places it into a well-buttered round mold. Prick the base of the tart well, cover with a sheet of parchment paper, sprinkle with coarse salt, and bake in a convection oven at 160°C (320°F) for 20 minutes. Remove the parchment paper and salt and bake for another 5 minutes. Use the remaining pastry to make small heart-shaped cookies. To finish: whip the cream with the powdered sugar and fold it into the milk cream, beating until smooth and creamy again. Place the pastry base on a serving plate, fill with the milk cream, and decorate with the previously washed and chopped fruit. Glaze with gelatin, if desired, and top with the cookies. Ingredients for the base: 220 g plain flour 120 g butter 100 g powdered sugar 2 egg yolks Lemon zest Salt For the milk cream: 400 ml milk 1 teaspoon honey 120 g sugar Vanilla extract 45 g cornstarch 150 ml cream 1 tablespoon powdered sugar To finish: 1 punnet of blueberries 1 punnet of raspberries 10 strawberries 2 kiwis 1 apricot Gelatin Baking: 160°C for 20 minutes