Here is a Classic Italian Dessert: crumbly and soft pastry filled with rich and delicate custard cream, and topped with tasty pine nuts
Ingredients
For the dough (pasta frolla):
3 1/2 cups (425 gr) all-purpose flour
3/4 cup (150 gr) sugar
zest of half lemon, grated
one pinch of salt
6 oz (170 gr) of unsalted butter
3 large eggs
1 teaspoon of vanilla extract
For the custard pastry cream (crema pasticcera):
4 cups (1 liter) milk
half lemon (peel, in one piece)
6 egg yolks
1/4 cup (30 gr) all-purpose flour
1/4 cup (30 gr) corn starch
1 cup (200 gr) sugar
1 teaspoon vanilla extract
For the top:
4 oz (115 gr) of pine nuts
2 tablespoons of milk
powdered sugar to decorate (optional)
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