Mea culpa. Did you expect the infamous Biedermeier ... the wait for a long time ... and I now present to you with a fruit tart ... the truth is hard ... let me explain ...
Saturday: the list of ingredients for the sacred monster Austro-Hungarian Empire was ready. You must know that I do not live alone then my kitchen does not really belong to me let alone the funds belong to me for spending! What good university which are in fact the only chore with which I can rabbattarmi are tutorials with daily survival to be addressed, not just money for the Biedermeier remained. So I was going to ask my mom to fund my experiments and that's the problem: Sunday was Mother's Day, my grandmother (to whom I should bring the cake) the Biedermeier could not like, so she ordered me to use her oven for other purposes. I mean I do not know if I explained well: we had a fight. And in the end she won in the sense that I went out with a fruit tart of the most classic ... not who is not happy, it was very nice and very good ^ _ ^ ... But now, with 9 tests on the horizon and the heat spreads, more and more away I see the prospect of my monster Austro-Hungarian ... uff ...
I apologize for my long period of absence, but tomorrow I see the examination of archeology and history of Japanese art, one thing on statuary Buddhist lacquer dry and I've lost a bit 'of time and energy .... perdoooooooooono! Every time I plan to be more diligent, but with the commitments that follow is a bit 'hard ...
Then go back to good things, at least those that are reassuring in all of their content megacalorico. Here are the directions for the crust:
pate sucrée A disk of 24 cm in diameter. (but I did not lose the A with the circumflex accent ...)
140 g of butter at room temperature 75
g icing sugar 25 g almond powder
a pinch of salt 1 / 4 of 1 teaspoon of vanilla extract or chopped 1 / 4 of
vanilla 1 egg medium at room temperature
lightly beaten 250 g flour 00
NB Make the pate sucrée the night before, let it stand overnight in the fridge the next day and proceed with firing blank, now I give you the details. I do this work the dough by hand, there are those who make the food processor, but I'm a traditionalist at bottom (I think I'm the only woman under 30'anni to pound the almonds to make them into powder marble mortar ...). Stir well to the almond powder to the flour and place in a fountain. At the center of the egg to work with the powdered sugar, vanilla and salt. Then quickly add the butter chunks and work as quickly as possible. The dough will seem appiccisosa, spring. You should not have to import: although it is not perfectly smooth you stop, take the plastic wrap, squeezing the dough avvolegetevi a bit 'to get a little hard and put in fridge to rest for a night if possible. If you hurry, consider that it should rest at least four hours, otherwise it will be impossible to work. When ready, roll out the dough on a floured surface to a thickness of about half a centimeter and covered a circular of 24 cm in diameter, has been buttered and floured. Prick the surface with a fork and then, using a sheet of baking paper slightly 'larger than your mold, and fill the pate sucrée of rice or beans to prevent deformation during firing. Bake in preheated oven at 180 degrees for about 20 minutes or until your pate sucrée takes a nice golden color. Remove from oven and cool on a rack.
For the lemon cream 300 g of milk,
150 g sugar 40 g flour 00
1 / 2 egg yolk 1
grated fresh lemon zest 1 teaspoon of vanilla extract
200 ml Work the cream
1 / 2 egg yolk with sugar and vanilla gradually adding a little milk. Then add the lemon juice and flour. In order to incorporate the remaining milk and heart stirring constantly over low heat until the cream does not sail a wooden spoon. Turn off the heat and allow to cool, taking care to rest cream on your film for food, thus avoiding to make the film more disturbing is that the lumps ... and we do not like the lumps proooooooprio. At the end whip the cream to the cream and incorporate with great delicacy, like a mousse. You can make the cream the day before, the important thing is to add the cream at the end. Once you are ready to fill your hard pate sucrée cream and let rest in refrigerator while you prepare for decoration.
For decoration
5 leaves of pineapple cut to a height of about 6 cm 2
1 apple kiwi
about 10 more
200 g of strawberries
a handful of currants
a handful of blueberries
gelatin neutral sugar
here I do not know whether it is appropriate to describe step by step how to cut the strawberries, but I can tell you that for the decoration of fruit tart enough to have fun with the imagination and the result is assured. I personally have been inspired by a video I saw recently on
italianfoodnet.com At the end of my grandmother liked it so much and I'm very happy ... But when I get my Biedermeier ??????? For posterity will judge!
A kiss to all and do me good luck for tomorrow !!!!!
