Crostata alla crema di limoni calabrese: una guscio di pasta frolla ripieno con una golosa crema al limone.
Pare che io la Calabria ce l’abbia tatuata addosso perché ogni volta che si cerca una blogger di quella regione… T’oh, spunto fuori io! E per me questa è una cosa bellissima perché, nonostante abiti ormai da anni fuori regione, le mie origini le tengo strette. Il nome del blog vi dice niente? 🙂
Questa volta l’occasione per parlare di Calabria me l’ha fornita Paneangeli chiedendomi di realizzare una Crostata con crema al limone che arriva proprio della tradizione dolciaria calabrese.
Paneangeli ha raccolto 10 ricette di dolci tipici italiani per un viaggio nella tradizione pasticcera regionale.
Scorrendo tra le pagine potrete fare un viaggio tra i sapori di tutta la nostra nazione, da Nord a Sud, per scoprire tutto il dolce dell’Italia! 🙂
Di seguito vi lascio la ricetta della Crostata al limone: una guscio di pasta frolla ripieno con una golosa crema al limone che potete trovare anche all’interno dell’ebook che vi consiglio di scaricare: vi troverete tra le mani una raccolta di ricette dolci patrimonio della nostra tradizione e dei nostri territori.
Magari ritroverete quella ricetta che vi faceva sempre la nonna da bambini o quella che vi ricorda una vacanza di qualche anno fa… quante cose belle passano attraverso il gusto?
English Version – Lemon cream tart
Ingredients:
600 g of flour
3 eggs
250 g of sugar
150 g of butter
a yeast bag
For filling:
3 large lemons
2 eggs
200 g of sugar
100 g of flour
a spoon of Corn Starch
half a liter of lukewarm water
a bottle of vanilla aroma
600 g of flour
3 eggs
250 g of sugar
150 g of butter
a yeast bag
For filling:
3 large lemons
2 eggs
200 g of sugar
100 g of flour
a spoon of Corn Starch
half a liter of lukewarm water
a bottle of vanilla aroma
Direction:
First, prepare the pastry.
If you use a robot, add the butter and flour into the mixer and run until you get a sandy compound. Hand-mixing forms a fountain and works with the tip of your fingers until you get a sandy grain.
Add all the other ingredients and work quickly until you get a well-mixed mixture.
Knead slightly with your hands, shape a banner, wrap it in the transparent film and put in the refrigerator to rest for at least half an hour.
For lemon cream:
Peel a lemon so you only have the yellow part of the bun.
Add the water, sugar, and the zest of a lemon into a pot and bring it to the boil.
Meanwhile, squeeze the lemons, filter the juice, and stem the cornstarch and flour in it.
Pour into the saucepan together with the water and bake until the texture of a cream is obtained.
Remove it from the fire, transfer it to a bowl and incorporate the eggs mixing quickly with a whip. Finally add the vanilla aroma.
To form the tart, take the dough out of the fridge and place a third part to form the final strips.
Spread the rest on a slightly floured planter.
Then transfer the base obtained in a 30 to 32 cm diameter pre-baked tart. Buckle the bottom with the forks of a fork.
Resume the lemon cream, mix it quickly with a hand whip to make it again creamy and pour into the bottom shell.
Stir the remaining dough until it reaches the thickness of 3-4 mm and cut the strips. Decorate the entire surface by forming a grid.
Cook in a preheated oven at 180 °C for about 45-50 minutes. When the tart will be golden, take out of the oven and allow it to cool completely.
Now place the tart on a serving dish and place in the fridge for a few hours before serving.
If you like, decorate with icing sugar before you taste it!
La Crostata alla crema di limoni calabrese è stata preparata #incollaborazioneconcameo
First, prepare the pastry.
If you use a robot, add the butter and flour into the mixer and run until you get a sandy compound. Hand-mixing forms a fountain and works with the tip of your fingers until you get a sandy grain.
Add all the other ingredients and work quickly until you get a well-mixed mixture.
Knead slightly with your hands, shape a banner, wrap it in the transparent film and put in the refrigerator to rest for at least half an hour.
For lemon cream:
Peel a lemon so you only have the yellow part of the bun.
Add the water, sugar, and the zest of a lemon into a pot and bring it to the boil.
Meanwhile, squeeze the lemons, filter the juice, and stem the cornstarch and flour in it.
Pour into the saucepan together with the water and bake until the texture of a cream is obtained.
Remove it from the fire, transfer it to a bowl and incorporate the eggs mixing quickly with a whip. Finally add the vanilla aroma.
To form the tart, take the dough out of the fridge and place a third part to form the final strips.
Spread the rest on a slightly floured planter.
Then transfer the base obtained in a 30 to 32 cm diameter pre-baked tart. Buckle the bottom with the forks of a fork.
Resume the lemon cream, mix it quickly with a hand whip to make it again creamy and pour into the bottom shell.
Stir the remaining dough until it reaches the thickness of 3-4 mm and cut the strips. Decorate the entire surface by forming a grid.
Cook in a preheated oven at 180 °C for about 45-50 minutes. When the tart will be golden, take out of the oven and allow it to cool completely.
Now place the tart on a serving dish and place in the fridge for a few hours before serving.
If you like, decorate with icing sugar before you taste it!
La Crostata alla crema di limoni calabrese è stata preparata #incollaborazioneconcameo
