Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Hard | 4 | 90 minuti |
Ingredients
| 230 g | 00 flour |
| 150 g | butter (room temperature) |
| 150 g | sugar |
| 30 g | corn almond flour |
| 1 | egg |
| q.b. | salt |
| 500 g | Partly Skimmed Milk UHT Microfiltered Sterilgarda |
| 50 g | Whipping Cream Sterilgarda |
| 25 g | corn starch |
| 5 | yolks |
| 1 | vanilla pod |
| q.b. | dried roses |
| q.b. | rose water |
| 2 | apples |
| 330 g | of sugar |
| q.b. | jelly spray |
| 1 L | water |
| 1/2 | lemon juice |
| q.b. | dried beans |
Prepare this recipe with:
Preparation
- Start by mixing the flours with the butter cut into small pieces.
- Add a pinch of salt, the egg and 70g of sugar.
- Work the dough until it forms a smooth dough, wrap it in cling film and leave it to rest in the refrigerator for an hour.
- Meanwhile, prepare the custard.
- Heat the Sterilgarda Semi-Skimmed Microfiltered Milk with the vanilla pod split lengthwise and a few rose petals, until boiling.
- Beat the egg yolks with 80g of sugar and the cornstarch.
- Pour the Sterilgarda Microfiltered Semi-Skimmed Milk, using a sieve, into the bowl with the beaten egg yolks.
- Return the mixture to the heat and cook until it boils, obtaining a cream.
- Turn off and let cool.
- Whip the Sterilgarda Whipping Cream.
- Incorporate the Sterilgarda Whipping Cream into the cream with a spatula, add 2 tablespoons of rose water and mix until the cream is combined.
- Roll out the shortcrust pastry to 3 mm thick and line the bottom and sides of a 20 cm tart tin.
- Cover the base with a sheet of baking paper, fill with dried beans for blind baking and bake at 180° for about 25 minutes.
- Meanwhile, prepare the apple roses.
- Wash the apples and cut them in half, removing the center with a hemispherical melon baller, then remove the stalk and the part underneath the core.
- Using a mandolin, slice the apples to a thickness of 1-2mm maximum.
- Prepare a syrup by heating the water, sugar and lemon juice.
- Once it reaches a boil, lower the heat and immerse the apple slices for 2-3 minutes until softened.
- Drain the apple slices and let them cool and dry.
- Once the apples are cool, take 5 slices and overlap them to form a strip. Roll it up to form a rose. Repeat with all the slices.
- Once the base is cooked and cooled, fill it with the cream and place all the roses on top, proceeding concentrically.
- As a finishing touch, spray all the roses with the spray jelly.
- Serve.
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