Raspberry Tart (Crostata di Lamponi)
Instructions
Prepare the dough by mixing in the mixer the ingredients quickly and, if necessary, add a little more milk.
When ingredients are mixed, roll out the dough with a rolling pin and coated with a buttered Pan-you'll have low-extractable Board of 26 cm in diameter.
Bake at 200 degrees for about 15 minutes until you see the paste took a nice golden color.
Baked immediately and let cool.
Prepare now by blending cream raspberries with sugar.
Then rinse the sieve and mix them gently to whipped egg whites well stopped.
Spread on raspberry cream tart, lie down on the remaining raspberries and serve immediately.
Ingredients and dosing for 6 persons
- 500 g of raspberries
- For the dough:
- 250 g of flour
- 2 tablespoons of baking powder
- 2 tablespoons of sugar
- 1/2 teaspoon of salt
- 150 g of butter
- 17 cl of milk
- For the cream:
- 60 cl of cream
- 4 tablespoons of sugar
- 250 g of raspberries