tartellette frutti di bosco e pinoli
Biscuits and Single Portion Desserts, Recipes

Wild Fruits and Pine Nut Tartelettes

Ingredients

For cocoa shortcrust pastry

  • 120 gr whole-wheat teff flour
  • 55 gr whole-wheat rice flour
  • 20 gr unsweetened cocoa powder (natural or alkalised, at pleasure)
  • 90 gr butter in pieces
  • 60 gr sugar
  • 45 gr Crema spalmabile al Cacao Babbi
  • 20 ml water
  • ¾ tablespoons vanilla extract
  • ⅛ tablespoons salt
  • 1 yolk mixed with ½ tablespoon water and a little salt for brushing

For custard cream

  • 240 gr fresh full cream milk
  • 200 gr whole white yoghurt
  • 40 gr fresh cream
  • 76 gr egg yolks
  • 60 gr sugar
  • 24 gr corn starch

For assembly

  • 125 gr Crema spalmabile ai Pinoli Babbi
  • Wild berries at will
  • q.s. pine nuts
  • q.s. gelatine spray

Preparation

For cocoa shortcrust pastry: 

  • Add together the flours, sugar, cocoa and salt in the mixer bowl and mix using the K beater.
  • Add the butter in pieces, Crema spalmabile al Cacao Babbi, water and vanilla and work until the ingredients are well amalgamated: it must be a smooth, soft paste.
  • Divide the pastry into 8 portions and use to uniformly cover the bottom and sides of the 8cm diameter moulds for tartelettes, greased and lined in oven paper.
  • Place the shrink wrap in contact with the shortcrust pastry and place the moulds into the fridge for at least 2 hours, preferably overnight.
  • Remove the shrink wrap from the moulds, prick the bottom of the shortcrust pastry with a fork and bake the pastry cases in a hot oven at 175°C for about 25 minutes. Checking the cooking level after 15 minutes; should the pastry have swollen, press it down gently with the back of a fork. Continue cooking until the pastry cases become slightly brown and move away slightly from the sides of the moulds.
  • When the cases are ready, remove from the oven, but do not switch off the oven. Coat the sides and bottom with egg yolk to seal the pastry and return to the oven for another 2 minutes, to seal the glaze.
  • Remove from the oven and allow the cases to cool off in the moulds, on a rack.


For the yoghurt custard:

  • In a saucepan add milk, yoghurt and cream and bring to the boil over a medium flame.
  • In a bowl, beat the yolks with the sugar and corn starch to obtain a smooth, lump-free batter. Dilute the batter with a few tablespoons of the boiling milk and yoghurt mixture, pour into the saucepan. Cook for about 2 minutes, mixing continuously until the mixture thickens, (the thermometer should show 78-80°C).
  • Remove the cream from the fire and pour into a wide tray, spread it out as thinly as possible, so that it cools quickly, cover it in shrink wrap to avoid it forming a skin.
  • Once the cream has reached room temperature add the Crema spalmabile ai Pinoli Babbi, mixing well with a whisk. Cover and place in the fridge until required.


For assembly:

  • To assemble the tartelettes, place a thick layer of cream on the bottom of the pastry cases, level the surface with a tablespoon.
  • Decorate with berries, neatly or randomly, and a handful of pine nuts.  At will spray the gelatine to shine up the fruit.
  • Place in the fridge for a few hours before serving.

Ingredients

For cocoa shortcrust pastry

  • 120 gr whole-wheat teff flour
  • 55 gr whole-wheat rice flour
  • 20 gr unsweetened cocoa powder (natural or alkalised, at pleasure)
  • 90 gr butter in pieces
  • 60 gr sugar
  • 45 gr Crema spalmabile al Cacao Babbi
  • 20 ml water
  • ¾ tablespoons vanilla extract
  • ⅛ tablespoons salt
  • 1 yolk mixed with ½ tablespoon water and a little salt for brushing

For custard cream

  • 240 gr fresh full cream milk
  • 200 gr whole white yoghurt
  • 40 gr fresh cream
  • 76 gr egg yolks
  • 60 gr sugar
  • 24 gr corn starch

For assembly

  • 125 gr Crema spalmabile ai Pinoli Babbi
  • Wild berries at will
  • q.s. pine nuts
  • q.s. gelatine spray
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