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Crostata di Crema
Preparation info
- Makes a
24 cm
tart - Difficulty
Medium
Appears in
By Tessa Kiros
Published 2012
I like this plain, sometimes with a raspberry put in each window while it is still warm. You can brush a little of the unused egg whites over the pastry before baking, then put the rest towards Nonna’s egg white cake.
Ingredients
Crema
Method
To make the crema, in a heavy-bottomed pot whip the egg yolks, sugar and vanilla until thick and creamy. Whip in the flour until smooth. Add a little of the milk to amalgamate, then whip in the rest of the milk and the cream. Add the lemon rind. Put over low heat and bring to a very gentle boil, whisking all the time until it thickens. Remove from the heat and let it cool, whisking every now an