the tart of Luca Montersino

This is a wonderful recipe to make the tart because the recipe is of Luca Montersino: here the ingredients for a grat pie of 30 cm diameter.

pastry by Luca Montersino



• 200 g icing sugar
• 500 g flour
• 300 g softened butter
• 80 g egg yolks
• lemon zest
• 2 g di salt
• 1/2 vanilla Bourbon

1. With the sifted flour make the fountain. In the middle put the egg yolks, sugar, seeds of the vanilla, lemon zest, salt and knead well without taking the flours in the sides. So you prepare the egg batter.
2. Add now the butter and mix well, without taking the flour until it will be well absorbed and becomes a smooth dough.
   Begin now to take the flour from the sides and knead until it forms a ball. 
3. Flatten with a rolling pin and put between two sheets of baking paper; store in the fridge for 2 hours or in the freezer for 15 minutes.  
4. Before you lay the jam on the top, make some little holes on the pastry and crumble over 2 digestive biscuits. Decorate with slices of almonds. Bake at 190° for about 50 minutes.

Serve: 15 slices

One day at the Boscolo Academy

What does it mean to participate to a chocolate course in Tuscania. Spending a day at  Boscolo Etoile Academy is an experience you'll never forget, a real treat for smell,  immediately struck by the haedy fragrance as you enter in the hotel and for the sight: Tuscania is an ancient location, similar to a movie set, so far from any stressful urban dynamics. The best way to learn and keep all the concentration. The locations and the quality materials, made us vaguelly touching the idea of being at least for that day real maitre chocolatier. Thanks to all the teachers and chefs patient and helpful and to the Director of the Hotel. I enjoyed very much. Until next time.... 

              

                                                    

 

 

little meringues

for 100 little meringues

• 125 g egg whites
• 250 g caster sugar
• 125 g chocolate drops
• 1 vanilla bean

To finish

• 20 g bitter cocoa powder

Whip the egg whites with 125 g sugar until you earn a stable and very soft cream. Just like this...

Add the remaining sugar, the vanilla seeds and the chocolate drops, stirring by hand with a spatula from the bottom to the top. Make the little meringues with the sac-à-poche on baking sheets lined with parchment paper and sprinkle lightly with cocoa. Bake at 100° for 3 hours. 

delicious cookies

Yesterday free day, iuhhhh into the kitchen to bake cakes. Delicious cookies....as L. Montersino's pastry.

Make about 50 cookies:

• 200 g icing sugar
• 500 g four
• 300 g soft butter
• 80 g egg yolks
• 1 untreated lemon peel
• 2 g salt
• 1/2 Vanilla Bean
• 2 tablespoon unsweetened cocoa powder

Add the soft butter and mix it very well only to the egg batter, Begin to take sides with the flour and knead until it forms a ball around.. For chocolate chip cookies. Flatten with a rolling pin and place it between two sheets of baking paper, put it in the refrigerator for 2 hours to rest for 15 minutes in the freezer or if you have a hurry (I have done so yesterday)
 5. After this time, pick the dough and flour on work surface snervatelo (working to make it malleable again) by mixing one or two minutes until it just becomes elastic. Roll out biscuits and trained many of the shapes you want. Bake at 180 degrees for about 20 minutes, or until sides are golden brown. These I have decorated with lemon icing, melted chocolate to 70%.

  in the oven .................




Method:

1. With the flour make the fountain. In the center put the egg yolks, sugar, seeds of the vanilla, lemon zest, and salt, and knead the mixture without taking the flour at the sides.
2. Add the softened butter and mix it very well only to the egg batter without even taking the flour until it forms a smooth dough.
3. Begin now taking the flour and knead till it forms a ball.  For one third of the dough add 2 tablespoons sifted cocoa powder. For chocolate cookies.
4. Flatten with a rolling pin and place it between two sheets of baking paper, put it in the refrigerator for 2 hours to rest or for 15 minutes in the freezer  if you have a hurry (I have done so yesterday)

5. After this time, pick the dough and flour on work surface and mix one or two minutes until it just becomes elastic. Roll out the pastry and make the shapes you want for your cookies. Bake at 180° for about 20 minutes or until sides become golden brown. These I have decorated with lemon icing, and melted chocolate . 



in the oven...........................