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Crostata with Crema al limone e fragole - Strawberry Crostata with Lemon Cream (recipe courtesy of Mama Isa)

Crostata with Crema al limone e fragole- Strawberry Crostata with Lemon Cream (recipe courtesy of Mama Isa)

INGREDIENTS for Pasta Frolla Sweet Pastry Dough (serves 8 people):
500 g Wheat Flour 00
250 g unsalted butter, at room temperature for hand mixing
250 g of sugar
2 organic eggs + 1 organic egg yolk
lemon zest
1 pinch of salt
1 package of vanillina

1 organic lemons
300 g of fresh strawberries or berries
30 g of unsalted butter
2 organic eggs
65 g of sugar
powdered sugar

How to make “Pasta frolla dough”: In a board make a “vulcano” with Wheat Flour, add the unsalted butter,  add egg yolk and eggs, sugar and lemon zest; mix until dough is completely moistened. Place “pasta frolla” dough on a flat surface and work into a ball quickly. Don't overkneading. Wrap in a cling film and refrigerate at least 30 minutes.

Preheat oven to 180 C°.
On a floured surface roll out the “pasta frolla”  with the rolling pin to a big circle.
Spread the unsalted butter over the interior of the tart pan being careful to cover the entire interior.
Add 1 or 2 tablespoons of wheat flour 00  to the greased tart pan. Pick the pan up and tilt it about, allowing the wheat flour to distribute and cover the entire interior of the tart pan. The wheat flour will stick to any greased surface. Invert the tart pan over the garbage or a sink and tap it gently with your hand to remove any excess flour.
Place pastry dough in a tart pan. Fill with rice or dried beans. Bake shell in middle of oven 15 minutes. Remove rice or beans and foil and bake shell until golden, about 8-10 minutes more. Cool shell in tart pan on a rack.
Zest the lemon. In a pan put sugar, eggs, lemon juice, zest of lemon,
In a stainless steel mixing bowl, whisk the eggs with the sugar using an electric beater until light and airy, then add the lemon juice, the melted butter, the zest of lemon, continuing to whisk.
Place over a saucepan of just-simmering water (it shouldn’t boil) and whisk the mixture for about 5-10 minutes to thicken. To cool the pastry cream, dip the base of the bowl in iced water and stir it gently and regularly. Then put it in fridge.
Fill the crostata with the pastry cream, using a spatula to level the surface and distribute the cream evenly. Spread on the top fresh strawberries or berries and dust with powdered sugar.
Cut into slices and serve.

Crostata with Pastry Cream and Strawberries (recipe courtesy by Mama Isa)
Crostata at Mama Isa's Cooking Classes near Venice in Italy
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