SWEETS

Decomposed tart with almond and mirin custard and berries

This cream is served in a small glass and is made with leftover ingredients from pie baking. In the kitchen you have to use everything, even leftovers.

Laura Castoldi - www.buonisani.it
Ingredients
75 grams type 1 flour, 50 grams whole wheat spelt flour, 30 grams dried fruit flour (almonds, hazelnuts, walnuts, etc.), 1 piece whole-grain sea salt, 1 small spoonful of baking powder with cream of tartar, 20 grams sunflower oil, 75 grams rice malt, 1 piece vanilla powder, apple juice , 500 milliliters almond milk, 130 grams rice malt, 2 small tablespoons agar agar powder, 1 large tablespoon almond creamer, 2 large tablespoons mirin, 1 piece vanilla powder, 1 pinch salt, zest of one untreated lemon, berries to taste
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Ingredients to mix
In a container mix the flours, salt, baking powder and vanilla; separately emulsify the oil and malt, add them to the flours and start kneading. If the dough is too stiff, you can soften it with a little apple juice.
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Put in the oven
When you have obtained a smooth ball, spread it out on a baking sheet covered with untreated baking paper so that it is about half an inch thick and bake at 175 degrees centigrade for about 15 minutes, until golden brown. Let it cool and then crumble it.
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In a high-sided pot
Meanwhile, pour the ingredients for the cream into a high-sided saucepan, stir well so the ingredients are mixed, bring to a boil, and simmer for 3 to 4 minutes, then let cool.
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Use the blender
Once the mixture is solid, whisk it and possibly adjust the sweetness by adding malt and the consistency by adding almond milk.
Laura Castoldi - www.buonisani.it
Component of your cream
At this point you can compose your shot glass: place a layer of crumbled shortcrust pastry on the bottom, cover with a generous layer of cream and add berries to taste.
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