To be accomplished in two steps:

- SHORTCRUST
- PASTRY CREAM

 

TOOLKITS

MIXING BOWL, GRADUATED PITCHER, CAKE RING, EXPANDABLE PASTRY CUTTER, BAKING MATT, MARISA (flexible spatula), BAIN-MARIE, ROLLING PIN, DOUGH SCRAPER, SPRING-BEATER, SPATULA

SHORTCRUST

Ingredients
150 g butter
150 g sugar
50 g eggs (1 egg)
½ lemon grated rind
½ vanilla bean
1 g salt
250 g superfine flour
2 g baking powder (optional)

Method
In the bowl of a planetary mixer equipped with the K whisk (paddle) place butter – just soft, not melted - sugar and flavorings, then mix uniformly the ingredients without whipping up. Add eggs and salt and, when the buttery mass gets uniform, stir-in the flour and the baking powder previously sifted. Process the pastry just enough so that the flour is well mixed. Place the dough in the refrigerator in order to stabilize it. Roll out the pastry to a thickness of 5 mm, pierce it and cut a bottom with the help of a cake ring. Place both dough and ring on a baking pan. Now cut another disk of shortcrust and, out of this one, make a ring to be placed on the circumference of the disc of pastry: in order to obtain the desired effect, use a round pastry cutter 2 cm smaller than the previous shortpastry disc. Decorate this ring of pastry with a dough scraper. Cook making use of an empty cake tin to be placed on the bottom for the containment of the pastry (this tin has to be of a suitable size to obtain a regular bottom and edge). Bake at 170 °C for about 18 minutes.

PASTRY CREAM

Ingredients
350 g fresh milk
120 g sugar
½ Madagascar Bourbon vanilla bean
1/3 lemon grated rind
100 g egg yolks (5 egg yolks)
25 g rice starch

Method
Boil milk, lemon peel and vanilla in a saucepan. Mix egg yolks, sugar and rice starch in the Bain-Marie. Stir the hot milk in the Bain-Marie and complete the cooking, stirring constantly with a whisk. Quickly cool the cream by putting it in a freezer cold bowl and mix to keep it from lumping until it reaches 50 °C.

Assemblage
Pour a layer of pastry cream on the shortcrust base, freely decorate with fresh fruit, then cover the cake with melted jelly.