![Cocoa tart with zabaione cream and raspberries Cocoa tart with zabaione cream and raspberries](https://res.cloudinary.com/oreegano/image/upload/c_fill,f_auto,g_center,h_200,q_auto,w_200/v1503933694/y5erkmq9qsyyatifaghj.jpg)
Cocoa tart with zabaione cream and raspberries
Desserts from Italy
Strawberry and raspberry tart
Strawberry and raspberry tart
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
A timeless sweet. Scented and fresh lends itself to being prepared with any seasonal fruit.
Work together the flour and the butter inside a mixer. To get a good sandy result it is important that the butter is cold and reduced to baking.
When you've got a sandy compound you can transfer it to a planetarium, directly on the work surface or inside a bowl and add the other ingredients away.
Work it all the way until you have formed a soft and compact dough ball that you have to wrap in the transparent film and rest in the fridge for at least half an hour.
Now that the short pastry is resting in the refrigerator you have to devote yourself to the preparation of the custard.
First put a pot of milk, cream and seeds of a vanilla berry inside a pot.
Brush the boil and in the meantime work the yolks with the sugar until it forms a well-ventilated mixture.
Then add the starch and continue to work until this ingredient has been perfectly blended with the compound.
Remove the pot from the fire, remove the pod and transfer the mixture thus obtained to the bowl of the bowl where you worked the yolks with the sugar.
Mix everything with a whisk until you have obtained a smooth smooth batter that you will then have to add in the pot again and put it back on the fire.
Mix everything until you get a very thick consistency.
The custard cream at this point will be moved inside a bowl, covered with contact film and left aside to cool.
Once cool, transfer it to the fridge for at least an hour or until you are ready to use it.
Boil and flour a tart pie and stick well to the edges, helping with a knife to remove excess from the edges.
Cook in a preheated oven at 170 ° for about 25 minutes.
Once cooled, remove it from the pie and stuff it with custard, strawberries and raspberries.