Experiment shortbread nr. 100....In my path made of butter-egg-flour, the adjustments and attempts to create new balances of flavours really abound over the years. This is another very successful for me and the tasters for the rustic texture and quite sweet base. The sugary scent is perceived through the fruits and the chestnut cream used on the bottom of tart; while the pastry makes balance with a dry flavour that tastes like vanilla and adjusts the sizzle of the taste buds. The flavours of late summer and early autumn met to pass the baton.
Ingredients for a cake tin of 28cm.
- 200g flour 00
- 400g yellow corn flour foil
- 200g brown sugar
- 50g icing sugar
- 250g butter
- 2 eggs
- 1 Bourbon Vanilla Bean
- 2gr salt
- grated rind of 1 lemon
- chestnut cream (I used the one of Trappiste)
- 4gr gelatin sheets
- grated coconut
Sift the flours and make a fountain in the middle of a work table. Open the berries lengthwise, draw out the seeds and put them in the two sugars. Break the eggs in the center of the fountain, add the sugar and vanilla and mix as a batter, add salt, lemon rind and the melted butter, mix well without taking the flour in the sides. When the mixture is homogeneous start to take the flour and knead briefly, form a ball, flatten between two sheets of baking paper and store in the refrigerator for 30'.
Roll out the pastry into the greased tin. Pour 3/4 of the chestnut cream and bake for 45' at about 190°. While the tart cools, you can peel the fruits and make the slices and cut the grapes in half. Arrange the fruit slices in circle. Prepare a jelly: soften the gelatin sheets in cold water for few minutes, melt them on low heat with two tbs of jam and brush it thoroughly over the tart and fruits. Sprinkle the grated coconut (if you like).
I participate in the contest of Matteo