Crostata alla crema pasticcera e frutti di bosco

Summer fruits crostata

We went back to the pick-your-own farm this weekend! This time we resisted the temptation of picking a truckload of fruit, we picked mostly berries and a few carrots. On Sunday my sister came to visit us with her boyfriend and we cooked a nice dinner for them. Since it’s summer I wanted a fresh dessert with lots of fruit. Michele is a fan of crema pasticcera, which is the Italian version of custard cream, but since it doesn’t have any cream or butter it is lighter. Therefore we opted for a crostata, or tart, filled with crema pasticcera and topped with a triumph of summer fruits.

I have actually made two identical cakes, one for us and one to take to the office the following day. We finished the whole cake in two days at home and my colleagues also seemed to appreciate! The recipe is from “Il cucchiaio d’argento”.

CROSTATA ALLA CREMA PASTICCERA E FRUTTI DI BOSCO

For 24cm diameter:

For the shortcrust:

200 g flour
100 g sugar, soften
100 g butter
2 egg yolks
zest of one lemon
pinch of salt

 Sift the flour on a working surface, make a hole in the middle of the soft mountain, this in Italian is called “to make a fountain”. In the centre of the hole add the sugar, butter cut in cubes, egg yolks, a pinch of salt and lemon zest.  Briefly mix the ingredients with you hands and knead until you have obtained an elastic dough. Do not overmix. Leave it to rest in the fridge for a couple of hours.

After this time roll it using a rolling pin on a work surface between two sheets of baking paper until you have obtained a thickness of about 1 cm. Line a 24 cm diameter tart tin previously buttered with the sheet of dough. Make some small holes in the base of the cake using a fork. Cover with some baking paper and ceramic baking beans to avoid bubbles forming in the tart during cooking. Cook in the preheated oven at 200°C for 30 minutes. Remove from the oven and let it cool.

For the crema pasticcera:

4 egg yolks
100 g icing sugar
30 g flour
500 ml milk
zest of a lemon

In a casserole beat the egg yolks with the sugar using a wooden spoon. Add the flour in four or five steps always stirring the mixture until homogeneous. Bring the milk with the lemon zest to the boil and then add it to the mixture in small amounts always stirring.  Place the mixture over a low heat and simmer for about 4 minute always stirring. Place the cream in a casserole and leave it to cool mixing every now and then to avoid the formation of a surface film. 

     Assembly of the cake:

When everything is at room temperature, spread the cream on the bottom of the tart and top it with the summer berries of your choice. Enjoy!

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This entry was posted in Cakes (Torte), Fruit (Frutta), Vegetarian and tagged , , , , , , . Bookmark the permalink.

9 Responses to Crostata alla crema pasticcera e frutti di bosco

  1. Look at all that beautiful fruit! This looks amazing. So pretty with all the colors. I am sure it was delicious!

  2. So pretty and professional looking! Not to mention, looks delicious 😀

  3. I love summer fruit season and you have made use of natures bounty here in a delicious and elegant way. Well done-yum!

  4. Ann says:

    So beautiful! The tart looks tasty and the fruits are incredible…but your photo – WOW!

  5. wow, thanks to everyone! 🙂 🙂 🙂

  6. ciao! ho visto la vostra richiesta di amicizia su foodbuzz…il vostro blog è molto interessante…quindi come non accettarvi?

    Un saluto da Milano

  7. This looks beautiful! I have been wanting to make a tart as I have so many fresh blueberries and currants in m kitchen right now!

  8. Pingback: Happy Birthday Mom(s)!! |

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