Cream and Khorasan Wheat Tarts | Ancient Khorasan Wheat Flour

Ingredients

Shortcrust pastry

• 2 eggs
• 120 g sugar
• 300 g Ruggeri Khorasan Wheat Flour Flour
• 100 g butter
• 1 pinch yeast

Custard

• 100 g sugar
• 100 g flour
• 500 ml milk
• 2 eggs
• lemon zest to taste

Preparation

Shortcrust pastry

1. To make the shortcrust pastry for our tart, combine the two flours, the sugar and the teaspoon of yeast in a mixer.
2. After that, add the softened butter flakes left at room temperature and finally the eggs and the hazelnut paste. And down to knead until you get a nice homogeneous ball taking care to have mixed the butter well with the eggs and sugar.
3. Let it rest for 10 minutes in the freezer or half an hour in the fridge, as you prefer.
   
4. take the rolling pin, roll out the pastry to a height of at least 1 finger and start cutting disks with a pastry cutter and then place them in a muffin mold to form the tartlets. After that, place the baking paper on top and add weights such as chickpeas or rice.
   
5. Bake in a fan oven at 180 degrees for 30 minutes

Custard

1. While it cooks, prepare the custard.
2. beat the egg with the sugar, add the milk, the flour and put everything in a saucepan over low heat. Cook until it reaches the desired density.
3. Once the cream is made, leave it to cool with cling film placed on top of the cream to prevent it from forming a skin on top.
4. When the cream is cold, add it to the now cold shortcrust pastry base and decorate with the blackberries

Recipe from http://blog.giallozafferano.it/dolcegiuridica