A delicate base of pastry, filled with custard and covered with fresh fruit.
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Work quickly the softened butter with the sugar and the egg. Sift the flour and add it to the mixture mixing it well. Let the dough rest in the fridge for about an hour covered with clingfilm. Roll out the dough with a rolling pin and coat the flan tin previously buttered and floured. Use the bucasfoglia roller to pierce the dough easily. Bake at 180° C for 10 minutes and then let it cool. Prepare the pastry cream by mixing 100 ml of milk with the starch and the egg yolks in a bowl. Pour the remaining milk in a pan, adding the sugar, the flavour and the concentrated paste and bring to a boil. Now add the mixture of starch and eggs to this and mix it continuosly. Boil it again. Leave it cool in the fridge for at least 30 minutes, covering the cream with a clingfilm. Once cool, pour it into the mold and decorate with fresh fruit.
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Tropical Party: here is an example of creative decoration. A cake decorated with sugar paste that goes perfectly with palm trees, flamingos and tropical fruit.