Ingredients
- Whole milk
500g - Granulated sugar
120g - Egg yolks
60g - All-purpose flour or almond flour for the cream
60g - Grated lemon zest or vanilla
1unit - Almond flour for the pastry
300g - Powdered sugar
100g - Eggs (1 whole and 1 yolk)
80g - Butter
130g - Vanilla
1unit - Blanched almonds
20g
Purchasable products
Milk Boiler | 1 Handle (14 cm)
€ 12.98-36%Non-Stick Aluminum Tart Pan (26 cm)
€ 7.99-28%
Preparation
- STEP 1 OF 9
Prepare the custard: Put the hot milk, sugar, flour, vanilla or lemon zest, and egg yolks in a blender. Blend everything well.
- STEP 2 OF 9
Pour the mixture into a saucepan and cook, stirring until it thickens, then turn off the heat and let it cool.
- STEP 3 OF 9
Mix the cleaned, toasted, and chopped almonds.
- STEP 4 OF 9
Prepare the pastry: Work the flour with the butter, add the sugar, the egg, the yolk, and the vanilla. Knead until you get a smooth and compact dough.
- STEP 5 OF 9
Wrap the pastry in plastic wrap and place it in the fridge for 15 minutes.
- STEP 6 OF 9
Roll out the dough into a disc about 1/2 cm thick, place it in a greased 26 cm tart pan.
- STEP 7 OF 9
Fill with the prepared cream and with the cut-out dough, form strips to place in a grid on the cream, sealing them well.
- STEP 8 OF 9
Bake in a preheated oven at 180°C for about 30 minutes, checking for browning.
- STEP 9 OF 9
Let it cool and decorate with powdered sugar.
Suggestions
Saucepan
Tart pan
General Information
Origin
Italia, Sicilia
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 311.59 |
Carbohydrates (g) | 20.59 |
of which Sugars (g) | 17.59 |
Fat (g) | 21.97 |
of which Saturates (g) | 6.53 |
Protein (g) | 7.53 |
Fiber (g) | 3.35 |
Sale (g) | 0.02 |
- Proteins7.53g·14%
- Carbohydrates20.59g·39%
- Fats21.97g·41%
- Fibers3.35g·6%