Blackberry Tart with Chantilly Cream (Torta di mirtilli alla crema chantilly)

To make your Sunday a little sweet I propose you a new dessert recipie which is for sure not a diet recipie! I've made this tart for my friends using the last fresh blackberries of the season (this year my garden produced an incredible amount of berries) it was delicious...but ok just for special occasions! If you don't have blackberries you can use any other fruit... the one you like. You could also mix different fruits and create a very colourful tart!
Serving 8
Ingredients:
1 portion of Short Crust Pastry
1 portion of Italian Pastry Cream
500gr of Blackberries(or any other fruit)
250ml of 35% fat cream (to be whipped)
2Tbs powdered sugar
Instructions:
Preheat the oven 180°C (360°F). Roll out the Short Crust Pastry on a floured surface with a rolling pin, until it is about 30cm in diameter, lift it up using the rolling pin and drape carefully over a buttered and floured tart pan.

Carefully push the pastry down into the edges of the pan. Run the rolling pin over the top of the tin to cut off the excess and leaving a neat, smooth edged crust. Lightly prick the pastry using a fork. Cut a large circle from baking paper and place it over the pastry in your tart tin, fill with dried beans, chick peas or rice. Blind bake like this for 20 minutes, then take out the paper and beans and bake for a further 10 minutes.While the pastry case is cooking, prepare the filling. Prepare a portion of Italian Pastry cream and let it cool. Take the pastry case out of the oven and make it cool. While the case is cooling prepare the cream. Place the cream in the freeze for 1 or 2 minutes before wipping. Whip using a mixer or a kitchen whip. When almost whipped add 1 and half Tbs of powedered sugar. You are now ready to compose the blackberries tart.

Place the Pastry cream into the tart case and make it even.

Add the cream on the top and make it even with a long wet knife or spatula. Gently place the blackberries on the top starting from the center.

Cover the surface with blackberries and powder with powdered sugar. Your dessert is ready.
Buon appetito!

Comments

Neapolitan "Sfogliatella Frolla" (sfogliatella frolla napoletana)

The content and pictures of this post are copyright registered & protected ©myitaliancuisine I miss Italy tremendously... so today I will propose you something very traditional from Naple: the Sfogliatella! Neapolitan most famous pastry:"Sfogliatella"comes in two styles: "riccia", with a crust of many crisp, papery layers, and "frolla", with a thicker pastry crust. The riccia's tender exterior (made with flour, water, and lard) consists of concentric squashed rings. The frolla shell (made with flour, sugar, and butter or lard) is like the best sweet piecrust. Both hold fillings of sweetened ricotta and cooked semolina flavored with vanilla, "millefiori" flavour and mixed candied fruits. I propose you the Sfogliatella frolla, much easier to make at home....but terrific as well as the Riccia! The filling is, anyway, always the same. Makes about 20 Sfogliatelle Ingredients for the pastry crust: 500gr Pastry flour 180gr

Croissants with apricot jam filling (cornetti alla marmellata di albicocche)

These croissants briochés with apricot jam filling are perfect for the traditional Italian breakfast: Cornetto e Cappuccino ! WOOOW I feel back in Italy already! Freshly baked they are delicious and the good baking smell will go all over your house...so what are you waiting to bake your own cornetti? The basic dough is the same of the French braided brioche Ingredients: 1French brioche dough see recipe here 1 cup of apricot jam 1 beaten egg for the glaze 1 tbs of milt for the glaze few tbs of pearl sugar for decoration Instructions: With a rolling pin start to roll out your brioche dough till you get a large circle. Try the get a perfect circle like the one above. Cut the circle in 16 triangles. Make a small cut at the base of the triangle. Fill with a teaspoon of jam. Roll the croissant starting from the large base. Roll all the croissants. Place them on an oven tray with parchment paper and make them rest for one hour. In the meanwhile p

Pastiera Napoletana, Neapolitan Easter Grain Pie

The content and pictures of this post are copyright registered & protected ©myitaliancuisine The Pastiera is the most famous Neapolitan Easter traditional pastry. Prepared since centuries, in the region of Campania almost every family own his special Pastiera recipe. It's a pie crust with a filling of boiled grains (grano cotto), milk, ricotta, candied fruits (cedro, zucca e arancia candita), orange blossoms water (acqua di fiori d'arancio). The Pastiera is so famous to deserve its own website: www.pastiera.com, I have got Pastiera from the Italian bakeries since I was a child.... and now I've finally baked it myself, a few times, trying to get the good recipe.... finally I think I got it! This is my own Pstiera recipe: the crust is the one I use for crust pies in general, the traditional recipe uses lard I prefer to use butter, you can use what you like. The canned cooked grains are a must, you will normally find it in the italian grocery stores, as wel

My Italian Cuisine

Search This Blog