Category: Cook with our products

Piazza – Round non-stick baking pan with removable bottom

Various sizes: from 20 cm to 28 cm

19,00€ – 28,00€

Piazza – Ceramic baking beans

32,00€

Below you find the recipe of Uovazuccheroefarina

Preparation time: 40 minutes

Cooking time: 20 minutes

Difficulty: low

Yields: 8 servings

Budget: low

Ingredients

For the sweet shortcrust pastry:

• 200g plain flour
• 100g butter
• 1 yolk
• 80g sugar
• lemon zest to taste
• ½ vanilla bean

For the custard:

• 500ml whole milk
• 100g sugar
• 50g flour
• zest of 1 lemon
• 1 tablespoon of rum

To garnish and glaze:

• 1 tablespoon of apricot jam
• 600g clementine
• 1 tablespoon of rum
• 2 tablespoons of water

Instructions

1. On your work surface, sift the flour and shape it into a fountain. Add the diced cold butter, the vanilla seeds, the sugar, the yolk and the grated lemon zest inside the gap. Using your fingertips, blend the ingredients until you form a smooth and compact ball. Work quickly and gently, being careful not to over-knead your dough! Wrap the ball in some cling film and put it in the fridge to rest for at least 30 minutes.
2. Once cooled, roll out the dough to about 2-4 mm thick and line the baking pan. Prick the pastry case base all over with a fork and put it in the refrigerator to cool.
3. Preheat the oven to 180° degrees. In the meantime, line the chilled tart shell with parchment paper and fill with ceramic baking beans and when the set temperature is reached bake for about 20 minutes. Remove the beans and the parchment paper and cook for about 5 more minutes or until golden brown.
4. Prepare the custard: pour the milk into a saucepan, add the lemon zest and bring to a boil. Meanwhile, in a bowl, whisk the yolks, the sugar and the flour. Gradually pour the hot milk in the bowl, stirring constantly so that no lumps form. Pour the mixture back into the saucepan and heat gently, whisking steadily, until the custard is thickened. Remove it from the stove; add a spoonful of rum and leave to cool.
5. Remove the pastry shell from the pan, spread a thin layer of apricot jam over the base and pour the custard on top, levelling it with the back of a spoon. Peel the clementines and carefully remove all the pith. Garnish with clementine slices until the tart surface is completely covered.
6. At last, put a large spoonful of apricot jam, a couple of tablespoons of water and one of rum in a saucepan and heat over medium-high until the mixture is liquefied. Let it cool slightly and brush it gently over the clementines. Refrigerate until serving.