Add lemon zest, vanilla extract, and salt.ģ. Note: It will become a yellow gooey mixtureĢ. In a large bowl cream together the sugar with the egg yolks, next add unsalted butter (cubed at room temperature). You fold the whipped cream into the custard and this becomes the mixture that you use to fill the pie crust.ġ. This helps to insure that your pie crust doesn’t try to rise in the middle where your filling is going.įor the filling I made a vanilla custard with a fresh whipped cream to lighten it up. I also like to put parchment paper on top of the crust and use beans to hold it place. After you mold it to your pan take a fork and pork holes along the bottom so it doesn’t puff up. From my conversations with Flavia from Villia Baggine I was able to pull it together for his 10th birthday.įor me the challenging part is the dough, but if you follow this recipe you will be fine. This year the request was for a dessert we had while visiting Italy over the summer. He would rather have a pie with jam or some sort of baked treat.įor the last couple of birthdays Adrian likes me to make the dessert for him, which is an honor for me! One year it was peanut butter muffins with Nutella icing. He doesn’t like cake, icing or anything overly sweet. With this pasta frolla dough I was able to make a fruit tart also known as Crostata di Frutta that is baked blind (meaning without a filling) and then filled afterwards with a whipped cream custard also called a crema pasticcera. They are filled with jam and layered with fruit and baked all together.
You will see many desserts with the name Crostata in Italy.
#FRUIT TART CAKE HOW TO#
When we were in Tuscany over the Summer I learned how to make the pasta frolla which is a basic Italian pie crust.
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