Pastiera decorata

serenadeluk 08/03/2021

Overview
Steps
Other recipes

Products

Pasta cutter grill for tart and pastiera

€18,35 VAT included

Aromas

€5,45 - €12,10 VAT included

Flared edge molds for pastiera and pizza

€8,40 - €11,35 VAT included

Rolling pins

€10,95 - €31,95 VAT included

Non-stick work surfaces

€32,25 - €108,05 VAT included

Ingredients

• Classic shortcrust pastry

• Moisture resistant powdered sugar

Step 1

Follow the recipe for the classic pastiera by clicking on the following link! Proceed now with the decoration.

Place the two pieces of the pasta cutter grid one inside the other with the word UP on the side flaps facing each other. Sprinkle the surface of the grill with flour.

Step 2

Spread a disc of shortcrust pastry on a sheet of baking paper. Lift the dough by rolling it up with a rolling pin.
Next, place the grid on the sheet of paper and roll the dough over the grid. Pass the rolling pin over the wire rack several times to cut off the excess dough.

Step 3

Remove excess paste. To facilitate the fall of the cutouts you can help yourself with your hands or lightly slam the grill on the surface.
Then, lift the top of the grill by gripping it by the side flaps. Place in the freezer for at least 10 minutes.

Step 4

Remove the shortcrust pastry from the grill and place it on the tart. If the pan is smaller, finish the edges with a knife by cutting off the excess dough.
Use the scraps obtained with the excess paste for decorare the edge of the tart using egg as a glue. The tart is now perfect for baking!

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