| Recipe of the Black Countess of the Fruit Tart Ingredients for the dough400 g of flour150 g of sugar200 g of butter4 egg yolk 1 lemon peel1 pinch of salt1 sachet of vanilla1 sachet of vanilla yeast for the custard150 g of sugar2 egg yolks30 g of flour1/2 litre of milk1 pinch of salt to decorate3 mandarins, 1 bunch of white grapes, 1 bunch of neragelatine grapes for tart Preparation Sift the flour with the yeast and a pinch of salt on the pastry board; Make a fountain and add the sugar, the softened and chopped butter, the egg yolks, the vanilla and the grated lemon rind. Knead quickly and refrigerate the dough for about 30 minutes wrapping it in a transparent film. Roll out the dough with a rolling pin 1/2 cm thick and line a buttered and floured baking sheet with it. Using a fork, make some holes in the dough, cover with aluminium foil and dried beans and bake in a preheated oven at 180°C for about 40 minutes. For the cream, mix the sugar with the flour, add the egg yolks and salt, work it with a spoon until you have a soft mixture. Stemperate by pouring the milk in small doses, put on the heat at half heat and stir let simmer for 5 minutes. Distribute the cooled cream over the dough and arrange the fruit by making circles alternating colors. Once the jelly has been prepared, spread it over the fruit and leave it in a cool place for at least 1/2 hour so that it becomes jellied. |
