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Best Easy Crostata con Crema e Frutta Recipe

Name: Best Easy Crostata con Crema e Frutta Recipe
Total time: 80 min
Yield: 110 g
Ingredients: all-purpose flour 1.75 cups; unsalted butter 0.75 cups; granulated sugar 0.5 cups; large eggs 2 pieces; whole milk 2 cups; cornstarch 3 tbsp; fresh strawberries 4 oz; fresh blueberries 3 oz; fresh kiwi 2 pieces; vanilla extract 1 tsp; lemon zest 1 tsp; salt 0.25 tsp; apricot jam 2 tbsp

Pastry cream tart topped with fresh seasonal fruits is Italy's most beautiful dessert. This colorful mediterranean creation celebrates family baking and fresh produce.

Cook 80 min Difficulty NORMAL 260 kcal

#mediterranean #vegetarian

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Ingredients

Main ingredients

all-purpose flour 1.75 cups
unsalted butter 0.75 cups
granulated sugar 0.5 cups
large eggs 2 pieces
whole milk 2 cups
cornstarch 3 tbsp
fresh strawberries 4 oz
fresh blueberries 3 oz
fresh kiwi 2 pieces

Seasonings/Sauce

vanilla extract 1 tsp
lemon zest 1 tsp
salt 0.25 tsp
apricot jam 2 tbsp

Nutrition summary

Carbohydrates 34 g 52%

Protein 5 g 8%

Fat 12 g 40%

Serving size 110g

Cooking steps

1

Prepare the shortcrust dough: In a bowl, beat 0.75 cups butter with 0.5 cups sugar until creamy, then mix in 1 egg and 1.75 cups flour gradually with a pinch of salt. Do not overwork; stop as soon as dough forms. Chill for 30 minutes.
2

Roll out the chilled dough on a lightly floured surface to 1/4 inch thick. Gently press into a 9-inch tart pan, trim excess, and prick the base with a fork. Chill 10 more minutes to prevent shrinking.
3

Preheat oven to 350°F (175°C). Line dough with parchment and fill with pie weights or dried beans. Bake for 18 minutes, then remove weights and bake another 8-10 minutes until golden. Allow to cool on a rack to retain crispness.
4

Make the pastry cream: In a saucepan, whisk together 1 egg, 2 cups milk, 3 tbsp cornstarch, 0.5 cups sugar, and 1 tsp vanilla. Cook gently over medium heat, stirring constantly, until the cream thickens and just bubbles. Remove from heat; stir in lemon zest.
5

Pour the pastry cream into a bowl, cover with plastic wrap touching the surface to prevent a skin, and let cool completely. Once both crust and cream are cool, spread cream evenly in tart shell.
6

Arrange sliced strawberries, kiwi, and blueberries decoratively on top. Warm 2 tbsp apricot jam until liquid and brush gently over fruit to glaze.
7

Refrigerate the completed crostata for at least 1 hour to set. Slice with a sharp knife and enjoy chilled.

Personalized Q&A

Q. What's the key ingredient in this Crostata con Crema e Frutta recipe?

The foundation of this recipe is its creamy pastry cream and buttery shortcrust. The combination of rich homemade pastry cream, made with whole milk and eggs, alongside fresh seasonal fruits, truly defines the dessert’s identity and flavor.

Q. What’s vital to avoid a soggy tart base?

Thoroughly chilling the dough, pricking the tart base, and blind-baking with weights ensures the crust stays crisp. Cooling the tart shell fully before adding pastry cream also prevents moisture from softening the base.

Q. How should the heat be controlled when making the pastry cream?

Use medium heat and stir constantly while the sugar, milk, egg, and cornstarch mixture thickens. Remove the pan from the heat as soon as the cream reaches a gentle bubble to avoid curdling or burning, resulting in a silky texture.

Q. How many calories does each serving of this tart contain?

Each 110g serving contains approximately 260 kcal, with carbohydrates contributing about 52%, fat 40%, and protein 8% of total calories.

Q. Is this Crostata con Crema e Frutta recipe vegetarian?

Yes, this recipe contains only plant-based and dairy ingredients and does not include meat, poultry, or seafood, so it qualifies as vegetarian.

Best Easy Crostata con Crema e Frutta Recipe

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