Crostata con i frutti di bosco
Ingredients for the pastry (pasta frolla):
- 300 gr all purpose flour
- 120 gr butter
- 150 gr sugar
- 2 eggs
- 1 pinch of salt
- 1 packet of dry yeast
To make the pastry, make a well in the flour, and place eggs, sugar, butter, salt and yeast mixture in the center and proceed as you would with fresh pasta, i.e. bring flour in bit by bit until the liquid in the well is thick enough to bring together with your hands. Knead until the dough is smooth, then allow to rest 20 minutes.
Ingredients for the cream (crema pasticcera):
- 1 liter milk
- 150 gr all purpose flour
- 3 egg yolks
- 150 gr sugar
- 1 lemon zest
- Vanilla pod
Split open the vanilla pod and place in a saucepan with the milk. Bring to the boil gently.
In a large bowl, vigorously beat the egg yolks with the sugar until the result is light in colour and frothy. Add the flour and beat well.
Add the milk gradually (remove the vanilla pod, scraping out the seeds into the milk), beating constantly with a whisk.
Slowly reheat, stirring constantly, always in the same direction, until quite thick. It will thicken even more once it cools. Allow to cool with clingfilm (saran wrap) touching it so that a skin does not form.
Fruits (you can choose the fruits you prefere)
- 300 gr strawberries
- 200 gr raspberries
- 200 gr blueberries
- 100 gr blackberry fruit
Fold whipped cream into the cooled custard, then fill the base with this and decorate with fruit in slices or without cutting it.
This cake is best enjoyed at room temperature.