Tart with pastry cream and Strawberry Jam. This tart, simple but effective, is a simple dessert of the Italian tradition, which for me it is tied to a beautiful childhood memory, When my uncle and his wife came to Sicily to visit us from Benevento: My aunt, Marialuisa, He always carried a huge cream-tart cherry jam.
The taste was awesome. I did not find it anymore in any cream tart and jam eaten after. Perhaps because childhood is over, Maybe because my aunt had with that sweet (and only with that sweet, because in the kitchen was not exactly a talent) a particularly happy. On my channel YouTube you will also find the VIDEO RECIPE step by step of tart with cream and jam, with all the procedure explained in detail
In any case, the tart with custard and strawberry jam is a sweet simple and good, for breakfast or for a delicious meal in the family, and I prepare often. The sweet cream and strawberry jam (mine is STRAWBERRY JAM HOMEMADE) tangy blend beautifully. I prepare this tart with different types of jam, always made by me: of cherries, strawberries, Plums, apricots. All are fine as long as they have a slight acidity that will make the cake more appealing. This time I used the strawberries that I prepared in may.
You'll love this tart, I'm sure you will love it, and love your children. And have a look at all my RECIPES OF PIES, sweet and savory. Have a good day!
DOSES FOR PIE DA 24-26 CENTIMETERS
- FOR THE PASTRY
400 grams flour 00
180 grams of cold butter
150 grams of sugar
grated zest of one lemon
2 egg yolks
a pinch of salt
250 ml whole milk
2 egg yolks
20 grams of corn flour
45 grams of sugar
the grated rind of organic lemon
Strawberry Jam, cherries, Plums, to taste
an egg yolk and a little whole milk for brushing the cake
butter and flour to grease and flour the Pan
The tart with custard and jam is easy to prepare and very scenic. For the custard: place in a bowl and whisk the egg yolks with the caster sugar with an electric mixer until the mixture is foamy and whitish. Combine the cornstarch sifted and mix it into the mixture. Heat the milk over low heat and pour-flush, little by little, egg mixture, stirring constantly.
Once the mixture is fluid, Add the remaining milk and lemon zest. Cook over a low heat and stirring constantly until the cream thickens. Once you begin to Simmons, lower the heat and cook for 2 minutes again. Pour the custard into a bowl and cover with plastic wrap in contact. Cool to room temperature, then keep the pastry cream in the fridge until use.
For the pastry: put the flour on the work surface. Add the diced cold butter and work with your fingertips until the mixture to large crumbs. Add egg yolks, granulated sugar, lemon zest and salt and knead the dough quickly (not to heat it too much and don't melt the butter) until it's smooth and homogeneous. Get a stick, wrap it in food film and leave in the refrigerator for at least an hour. You can prepare both the pastry is the custard even one day in advance and store in the fridge.
Composition of the tart with custard and jam. Preheat the oven to 180 degrees static. Butter and flour a 24 cm cake bowl and divide the dough into two parts. Get a sheet of 5 mm thick pastry and cover the bottom and sides of the Pan. Prick the bottom with a fork. Helping you with a pasta cup (or freehand), have along the edges of the Custard Tart, level it up with a spatula, and Center the jam you have chosen.
Cover with the second sheet of pastry, lying always 5 mm thick (even less if you can). If you have a little shortcrust pastry you can enjoy decorating the dessert using the cookie form, as I did. Mix an egg yolk with a little milk and brush the surface of the cream and jam tart with this mixture. Bake the tart for about 45 minutes or until the pastry is golden. Make cool completely tart with custard and jam before serving. Bon appétit!