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ALMOND CREAM TART

Hello! I am a post scheduled to be published early in the morning early.

You, reader you just woke up, prepare coffee and a nice (if the experiment worked post programming) company while you do the sip. You want a slice of pie?

Ok, be patient: the tart, unfortunately, was only virtual.
The tart was also an excuse to usher in my new rectangular mold with removable bottom, which has become my (finally, I wanted to be a lot of time) after the raid, including a picnic / snack tasty, with the three with Brescia Artebianca ! I always liked a lot and now has joined the big family of three-dimensional tetris equip it as a fit to (almost) perfection in every door and available space.

Accomplice an afternoon of incessant rain, I got work to do my first rectangular tart.

As usual, chose the bungler Golosastra trequattromila recipes, has rejected fifteen hundred, has evaluated a couple more, has fished out of the discard recipe base, has mixed among the eligible candidates and has drawn up the variant for the topping, with an eye to the pantry to see if all that was needed. All this to get this end result that I liked a lot '.

If you get voice that I almost half tart jelly alone, do not believe it.

deny, deny everything.

ALMOND CREAM TART

for the base:

250 grams of flour 00

110 grams of soy butter

70 grams of sugar cane

40 grams of milk soy (approximately)

1 / 2 vanilla bean 1 pinch of salt

for the topping: 400 gr

soy milk 40 g sugar cane

20 grams of flour 00

20 gr cornstarch

30 grams of soy butter

80 grams of almond cream white

1 / 2 vanilla bean

1 / 2 teaspoon turmeric

a handful of almond slivers

Prepare in advance the basis for pseudofrolla: Cut butter into chunks soya, sift the flour and arrange a fountain in the center add the margarine, sugar, a pinch of salt and vanilla (with a boxcutter berry open and scrape out the seeds). work fast with your hands and then add the milk a little at a time until you will get a smooth dough. (Depending on the type of flour you may well need a little more or less). Form a ball, wrap in plastic wrap and allow to rest in the refrigerator (at least half an hour).

For the filling: Prepare a cremasimilpasticcera, mixing in a bowl the flour with the starch and turmeric, adding a wire about 50 grams of soy milk, stirring vigorously with a whisk to prevent lumps from forming.

In a saucepan bring to boil the remaining milk, sugar and vanilla seeds, then add the mixture previously prepared without stirring, then add the cream mandrorla. Boil, stirring constantly, for about five minutes. Remove from heat and let cool.

Preheat the oven to 180 degrees, remove from the refrigerator fintafrolla, roll with a rolling pin to a thickness of about 2 mm and covered the pan (mine is rectangular, 35x11cm, but the base of the recipe was for a round mold diameter 24 cm). Lining the inside with a sheet of greaseproof paper, fill with dried beans and cook for about 20 '.

Remove from the oven base, liberatela from the paper and beans.

Work quickly now warmed cream, pour it carefully into the concavity of the base, level with a spatula and spread on the surface of a handful of flaked almonds.

Bake again for about ten minutes until the top is golden cream and toasted almonds.

Remove from the oven, let cool completely (if you resist the taste, let it shrink to the cream in the fridge overnight).

note: and if I tried to make a custard with almond milk? We welcome suggestions!

The decision to use the almond cream, is due to a virtuoso moment 'svuotadispensa'. I know that it is an ingredient that is not available to everyone, but I assure you that if you like almonds, you should try at least once. I had bought a case of love at first sight for the recipe for Alice !