This year the sweet recipe for March 8 is in a gourmet key: how about a modern Mimosa tart for March 8? Crispy shortcrust pastry, Spain loaf, wet, fresh strawberries and diplomatic cream. Layers upon layers of creamy pleasure. Elegant and refined but not at all difficult to prepare. Although you have to be patient because there are some small preparations to do before whipping the cake.
The modern Mimosa tart is the last of the desserts I created on the theme of March 8. Party I don't love, honestly, in all its consumerist aspects. But we must not forget that March 8 still has an important historical significance that must be remembered. So, in addition to the traditional CAKE MIMOSA in a new dome version, I also remind you of the delicious MIMOSA SWEET ROLL, with diplomatic cream and fruit, easy and elegant alternative. Or the TIRAMISU' MIMOSA WITH LEMON: maximum yield and minimum effort.
The combination of flavors in this tart is decidedly traditional: lemon, strawberries, cream. I used a square mold, but you can also use a round mold 20 cm in diameter. The important thing is that the cutting layers are clear and clean. Between the shortcrust pastry and the sponge cake I put strawberry jam, the bagna is based on limoncello. As always it is done for Mimosa style desserts, I decorated the tart with the leftovers of the sponge cake cut into small pieces. I suggest you prepare this dessert a day in advance, so that it can 'settle’ and that the flavors can blend at best. And now I wish you good day!
Doses for a cake tin of about 20 cm in diameter
FOR THE PASTRY:
125 grams of flour 00
50 grams of sugar
65 grams butter
an egg yolk
a pinch of fine salt
grated lemon rind
FOR SPONGE CAKE:
60 grams of flour 00
40 grams of caster sugar
2 whole eggs
a pinch of fine salt
little organic lemon zest
CREAM FOR THE DIPLOMATIC
200 ml whole milk
2 egg yolks
25 grams of flour 00
40 grams of caster sugar
grated lemon rind, to taste
200 ml of cream
25 grams icing sugar
30 grams of caster sugar
100 millilitres of water
50 milliliters limoncello
butter and flour for the cake Pan
60 grams of strawberry jam
fresh strawberries, to taste
icing sugar, to taste
FOR SPONGE CAKE: Preheat the oven to 180 degrees static. Line a baking sheet with parchment paper. Beat the eggs with the sugar and a pinch of salt with the electric whisks until the mixture is whitish, puffy and fluffy. Add the grated lemon zest and sifted flour, a little at a time and mix gently.
Pour the dough into a baking sheet lined with lightly buttered parchment paper. Roll out the dough to a thickness of half a centimeter. Cook for 8-10 minutes or until swollen and golden. Remove from oven and allow to cool. When cold, cut out a disc the size of the cake you need to prepare. Cut the rest of the sponge cake into small pieces. It will serve to decorate the tart. I suggest you keep all the sponge cake wrapped in plastic wrap or in a freezer bag, to avoid that, losing moisture, dry.
FOR THE LINGO WET, bring the water to a boil with sugar. After three minutes, turn off the heat and join the limoncello. If the dessert is for children, avoid alcohol and prepare a wet simply with water, sugar and some lemon zest.
CREAM FOR THE DIPLOMATIC, beat the egg yolks with sugar and salt, add the sifted flour, stirring until it is completely mixed. Bring the milk to a boil together with the grated lemon zest. Strain and pour flush over the egg mixture, sugar and flour, stirring quickly. Bring the liquid obtained to a boil, stirring over low heat.
When the cream has thickened, pour into a large container. Cover with film for contact foods. Allow to cool completely. When the custard is cold, mix with whisks to soften it, whip the cream with the icing sugar and incorporate into the cream using a spatula.
FOR THE PASTRY: process flour, Salt, sugar and butter with your fingertips, until a 'crumbled' mixture is obtained. Add the yolk and lemon zest. Continue to knead, by adding, If necessary, a tablespoon of milk to make the mixture smooth and homogeneous. You have to form a dough, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Once cooled, roll out the shortcrust pastry to a thickness of 3-5 millimeters at most and cover the chosen cake tin. Bake the pastry shell in white in the oven at 180 degrees, for 20-25 minutes, covering the pastry with parchment paper and legumes or with special refractory ceramic balls, for cooking in white.
COMPOSITION OF MODERN MIMOSA TART: cut fresh strawberries into small cubes (brunoise). Cover the bottom of the shortcrust pastry shell with strawberry jam. Insert the sponge cake disc inside, wet with limoncello bagna. Cover the sponge cake with a uniform layer of pieces of fresh strawberries and then distribute the diplomatic cream. Fill the pastry shell to the edge. Decorate the cake with the sponge cake cut into small pieces, to recall mimosas. Complete by sprinkling the modern Mimosa tart with icing sugar. I also added some strawberries and flowers.
Decorate the cake, after keeping it in the refrigerator for at least 8-10 hours, so that the cream rassodi. This will allow you to be able to cut the cake perfectly. Bon appétit!