Ingredients:
for 20 6cm diameter cakes:
- 85 g of butter
- 3 tablespoons of water
- 1 tablespoon of seed oil
- 1 tablespoon sugar
- a pinch of salt
- 160 g of Ruggeri monococcum spelt flour
- lemon zest (optional, I added it to give it an extra touch and it really works well)
for the custard:
- 500 ml of milk
- 1 egg
- 100 g of sugar
- 1 sachet of vanilla
- 60 g of flour
for the homemade tortagel:
- 50 ml of water
- 20 g of sugar
- a splash of lemon juice
- half a teaspoon of cornstarch + very little water (enough to dissolve the cornstarch)
First of all, let's prepare the shortcrust pastry that I found on Stefania's blog, which as usual is a guarantee. It's a fantastic recipe for blind baking the shortcrust pastry without beans or other weights, it's really fantastic and delicate, it reminded me a bit of the taste of canestrelli biscuits. For a guaranteed result, you have to follow all the steps to the letter. so let's start: heat the oven to 210°, in a concave bowl that can go in the oven (I didn't have one, I used a rectangular Pyrex one) put the butter in pieces, the oil, the sugar, the water and the salt, put the bowl in the oven for 15 minutes, until the butter bubbles and starts to brown on the outside, then take it out of the oven and immediately pour in the flour, and the lemon zest, stirring quickly with a spoon (it must quickly form a fairly compact dough). Using your hands, distribute the dough in the pan or as in my case in the various small pans, prick the bottom with the prongs of a fork and bake for about 15 minutes until they are nice and golden. Remove them from the oven and let them cool well before touching them, once cold they will come away from the mold very well and you can fill them as you like. I filled them with custard and fresh fruit. I recommend preparing the cream while the pastry is cooking. In a saucepan heat the milk, in another saucepan mix the egg with the sugar with a whisk and then add the vanilla and flour, mix to avoid lumps then continue to mix bring the saucepan to the heat and start pouring in the milk, once all the milk has been poured continue to mix until it thickens, it will take just a few minutes. Pour it into a bowl to let it cool and cover it with cling film so that the skin comes to the surface. To prevent the fruit from oxidizing on top of the tarts I prepared some homemade tortagel. In a saucepan pour the water, lemon, sugar and place it on low heat and mix until the sugar has dissolved. To obtain a nice jelly without lumps, in a cup mix the starch with the water, as soon as the saucepan with the water, lemon and sugar starts to boil pour in the starch just mixed and continue stirring until the jelly starts to thicken, let it cook for another minute stirring constantly, turn off the heat and let it cool before pouring it on the fruit. When it is lukewarm pour it on the fruit helping yourself with a spoon or brush it with a kitchen brush.
