Libriumno Prescription Overnight

Crostata alla crema in pastafrolla al cioccolato...


Basics Difficulty: Easy
Cooking: Cooking the cream about 10 minutes.
tart cooking about 45 minutes


Ingredients for the chocolate pastry
150 gr.
flour 50 gr. cocoa
80 gr.
sugar 2 egg yolks 1 pinch of salt

100 gr.


butter Ingredients for the cream
150 gr. 1 packet of vanilla sugar

50 gr.
flour 500 ml.
milk 6 egg yolks

procedure

First of all go to prepare the pastry that will stand in the refrigerator for half an hour. For convenience, I am going to use the electric mixer, but can be done easily by hand with a lot of patience and elbow grease:)

I went to put the flour, cocoa, salt, eggs and butter , and sugar, mixing well to form a a sort of bread.

Then wrap in transparent paper and refrigerate to rest

In the meantime we're going to prepare the custard.
begins to boil the milk, keep aside half a cup in a saucepan with the vanilla we're going to melt.
Once arrived at the first boil remove from heat and let stand for 10 minutes in effusion.

Work together the egg yolks with sugar with a whisk until smooth and creamy

Now pour in the cream that you have obtained a third of the milk left at rest and also to go slowly incomporare the flour, continuing to beat with whips.

This compound will now be added to the remaining milk aside, bringing to a boil in a gentle, for a few minutes, stirring constantly, until the cream is thickened well, no lumps, adding at the end cooking half glass that you left it aside to slightly dilute the cream is ready.

Now you can remove our pastry from the refrigerator that will be solidified as required for the preparation of a plan for timber and went to lie down with a rolling pin, remember to leave a bit for the decorations.

Flour if you see that the pastry is too soft. Grease and flour the surface of a tart pan and place them over, pricking with a fork

With the remaining pastry, spread with a rolling pin that will always go through the stencils to go get cookies now decorations that will put over the cream

Now go to the place of pastry cream over the mold and put on the molds, bake at 180 degrees for about 45 minutes ... then you will control the status of the area with a toothpick.
And here's your pie.

all for today, a greeting from the chefs messy:)