Recipe Custard Pie – Crostata alla Crema

Custard Pie – Crostata alla Crema

Custard Pie

Serves 6 to 8
For the pastry:
2+2/3cups all-purpose flour (300 g)
10 tablespoons cold unsalted
butter (150 g)
2/3 cup granulated sugar (130 g)
1 whole egg, at room temperature
2 egg yolks, at room temperature
1/4 teaspoon baking powder
Grated zest of 1 lemon
For the custard:
2 cups milk (500 ml)
1/4 cup cornstarch (25 g)
4 egg yolks, at room temperature
1/4cup granulated sugar (50 g)
Grated zests of 2 lemons
For the assembly:
1/4 cup blanched, peeled almonds,
coarsely chopped (40g)
Confectioners’ sugar

I had a favorite restaurant in Rome called Sora Cecilia, decidedly not chic. It had evidently been put together in the very early fifties and not touched since, but it had wonderful Roman food, particularly a cream tart that every home cook in Rome makes. Alas, it closed, and I never managed to get Sora Cecilia’s recipe for her perfect crostata alla crema. Oh, she promised, but she never had the time, and now it’s gone forever. This
recipe is an elegant version of her crostata, given me by an excellent cook, known for her ability in the kitchen. In spite of a kitchen gleaming with marble and full of machines, she does everything by hand, “as Mother used to do.”

1 Preheat the oven to 325°F (165°C). Butter and flour a 10-inch (25-cm) springform pan.

2 Make the pastry: In a food processor or an electric mixer with a paddle, or by hand, mix together rapidly all the ingredients for the pastry. Divide the pastry dough into 2 parts, one slightly larger for
the bottom crust. Dust a marble or wooden work surface lightly with flour and roll out the larger piece of dough for the bottom crust. Drape the dough over the rolling pin and unroll it on the prepared pan. Fit it into the pan and trim away the excess. Refrigerate the prepared crust and the dough for the top while preparing the custard.

3 Make the custard: Put the milk, cornstarch, egg yolks, and sugar in a blender and blend for 30 seconds. Pour into a small saucepan and add half the grated lemon zest. Cook, stirring constantly, until thickened. If lumps appear, simply stir energetically until they disappear. Remove from the heat and cover the surface with plastic wrap to prevent a skin from forming. Cool slightly.

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