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Crostata con savoiardi e frutti rossi
Sweet, easy and red!

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Crostata con savoiardi e frutti rossi

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Ingredients

Adjust Servings:
For the base:
250 g Ladyfingers
125 g Butter melted
For the filling:
4 Egg yolks
100 g Sugar
30 g Plain flour
1/2 l Milk
1 Lemon zest
200 ml Cream
3 tbsp Powder sugar
1/2 Vanilla pod
Decoration:
100 g Raspberries
100 g Strawberries
100 g Red currants
Mint leaves
Cuisine:

Ingredients

  • For the base:

  • For the filling:

  • Decoration:

Directions

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Sweet and easy to make: here is the tart with ladyfingers and red fruits. On a cheesecake-like base, prepared with biscuits from Savoy, a generous layer of lemon and Chantilly custard and a lot of red fruits. A fresh and tasty dessert perfect for the first summer dinners with friends or for a cheerful and colorful birthday.

The particularity of this tart is in the base, not the classic short pastry but a shell of sponge biscuits sprinkled with melted butter, inspired by the bases of cheesecake you don’t have to cook.

The red fruits are sweet, fragrant and very tasty. There is a long and tasty list of possibilities to choose from: strawberries, raspberries, currants, blueberries and blackberries, wild strawberries, cherries and sour cherries and all those, local or exotic, whose color varies from red to purple.

To make the tart with ladyfingers and red fruits from the base: add the ladyfingers in the mixer, add the melted butter and mix well. Transfer the mixture into a rectangular tart mold, with a removable bottom, measuring 35×11 cm, and level it with the back of a spoon first along the edges and then on the base. Cook for 15 minutes in a preheated oven at 180°C. Remove from the oven and let it cool.

In a saucepan, mix the egg yolks with sugar, using the wooden spoon. Add the flour little by little, without stopping to mix until the mixture is amalgamated. Pour the boiling milk in the mixture, a little at a time, and keep turning. Put it on the heat, continue stirring, and let it simmer for 3-4 minutes.

Pour the cream into a bowl and let it cool by turning it from time to time, because you don’t want the film to form on the surface.

Prepare the diplomatic cream by combining the custard cream with lemon, which you will have prepared according to the basic recipe, the whipped cream with powdered sugar and seeds of vanilla bean. Incorporate it with a spatula, stirring gently from bottom to top so as not to disassemble and pour everything into the biscuit shell.

Spread the raspberries, strawberries cut into pieces, the currants and mint leaves on the surface of the cream. Place the tart in the fridge with biscuits and red fruits until ready to serve.

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