Crostata strawberry classic
62 90 минут 8 порции
Crostata is a traditional Italian cake made of cookie dough. The filling is usually jam, custard, ricotta, etc. I offer you a classic recipe of shortcrust pastry filled with Italian custard (crema pasticcera la) and strawberries.
Ingredients for Crostata strawberry classic
- Flour - 350 g
- Chicken egg - 2 PCs
- Butter - 100 g
- Sugar - 300 g
- Lemon peel - 1 piece
- Milk - 500 ml
- Yolk egg - 6 PCs
- Strawberry - 400 g
- Gelatin - 1 package.
Step by step instruction of cooking Crostata strawberry classic
Stir and put on low heat, stirring constantly. Since the boiling cook the cream for about 5 minutes until thick.
Roll out the dough into a circle with a diameter of approximately 34 cm and placed in a buttered and floured round form with a diameter of 28 cm, shaping side. Make nakoly fork at the base.
Cover the dough with baking paper and pour on top of dry beans or other legumes. Bake at temperature of 180*C for about 40 minutes. Such a method and at a given temperature will allow our Crostata to stay soft and low.
For longer preservation of strawberries, and also for the grace you can cover the cake surface with a gelatin, which will give him "lacquer" view. To do this, a packet of powdered gelatin, follow the instructions to dissolve it in water and bring to boil. Then use a pastry brush to gently apply it on top of the strawberries.
Coming out like this. You can also decorate with different fruit according to your taste. And yet, equally popular sand fruit baskets on the same recipe - they are downright full of all the Italian pastry shops.
The dough is easy to do: work flour and butter until you get crumbs (rubs his fingers or chop with a knife).
In the center of the friable mass, add the eggs and the sugar, a pinch of salt, lemon zest and knead well the dough. Form a ball and wrap in plastic wrap, put in refrigerator for half an hour.
RUB the sugar with the yolks. Add flour and here, for a better mixing of the ingredients, pour in 3 tablespoons of cold milk, deferred first. Then gradually pour it into the hot milk.