Friday, January 28, 2011

Custard cream and raspberry jam tart

Today I prepared this custard cream and raspberry jam pie. The tart, to me, is one of the tradictional and tasty cake in the italian cuisine that can be prepared in a short time. Generally  it is based on a mixture of short pastry filled with jam or chocolate, or cream and fruit.
 Since I have the pantry full of homemade jams, that my little sister generously gave to me, I have decided to make this version of the cake with cream and jam. This version is largely used to make the tart like a pie, in other words not the one with the strips and the filling partially visible. I'll have to eat  this blessed jam after all, don't you think? Here is the recipe:

 For the pastry
 flour 300 gr
 sugar 100 g
 1 egg and 1 egg yolk
 butter 150 g
 baking soda 1 teaspoon
 To garnish
 Icing sugar
 Raspberry jam
 Custard cream
 For the custard cream
 Egg yolks 2
 Milk half litre
 Sugar 250 gr
 Flour 70 gr
 Lemon peel
 Blend into a mixing bowl the superfine flour, the sugar and the baking soda then make a weel in the flour and put in the center the eggs, a pinch of salt and the melted butter. Knead until it appears smooth and homogeneous,make a ball and wrap it in a clingfilm and let it settle in the refrigerator for about half an hour.
 In the meantime prepare the custard cream: heat up the milk, knead the egg yolks and the sugar in a mixing bowl getting help from an electric mixer, add 1 / 3 of tepid milk, then slowly sift the flour and to finish pour the remaining milk still whisking with the electric mixer. Pour the mixture into a cooker, add the lemon peel, bring it to boil over low heat constantly stirring with a wooden spoon, make it simmer for a few minutes then turn off the heat and remove the lemon peel otherwise the cream will have a bitter taste. Let it cool down stirring from time to time to avoid the forming of a crust on the surface.
 Grease a baking tray for pies with butter and flour, roll out 2 / 3 of the pastry and place it in the baking tray in order to cover up the edges, pour the custard cream, spread on the pastry and put a few spoonfuls of raspberry jam.( Picture 1 )
 Roll out the remaining pastry, place it on top of the pie and let fall the edge on it.( Picture 2 ) Bake in fan-assisted oven at 160 degrees for about 30 minutes. Let it cool and garnish with icing sugar.

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