30 June, 2014

Brioche buns with egg whites

Brioche buns with egg whites

When summer arrives and I start making ice cream on weakly basis, I inevitably find myself with a huge quantity of egg whites. There's plenty of recipes out there to use them, and macarons and meringues are for sure on top of that list.
And what if you don't won't to make those overly sweet things all the time?
Sure there's cake recipes. There are such things as egg whites omelette and several other savory dishes as well.
But my curiosity was definitely tickled by this recipe for a brioche type sweet buns made with egg whites only instead of whole eggs.
As usual, it took me awhile to get my hands in the dough, but it was definitely worth it.
Not overly sweet. But just enough to have for breakfast. I made three pretty big buns (bigger than the palm of my hand), that could be sliced and eaten with jam or chocolate spread,  but I'm definitely giving them another go today and shaping them in different ways, probably smaller and probably even making them filled with jam or... we'll see. I'll probably update the post with more pictures. And try to get step-by-step photos for this type of braid as well. It's super easy and yet really beautiful.

Brioche buns with egg whites

Brioche buns with egg whites

* 70 g sugar
* 70 g butter, softened
* 80 ml milk
* 2 egg whites
* 300 g flour
* 5 g fresh yeast (or 1 teaspoon instant dry yeast)

DSC_1216x  DSC_1217x  DSC_1218x  DSC_1219  DSC_1220

                                           Brioche buns with egg whites          Brioche buns with egg whites

Dissolve the yeast in a few TBspoons of milk.
Put the softened butter in a bowl, add the sugar and beat with an electric mixer until creamy.
Add the milk and the egg whites and continue whisking with a mixer.
Add the flour and the dissolved yeast, bring everything together and knead with your hands until the dough is smooth and elastic.
Form a ball and place the dough in a clean bowl. Seal and let rise in a warm place until doubled in size (about 3 hours).
Shape the dough in any form that you like, a little elaborated one as I did, or simple braids, empty or filled with jam or chocolate spread and rolled in croissants style.
Once you shaped your brioche buns place them on a baking tray and let rise again for about 1 hour.
Preheat the oven to 180°C, brush the brioche buns with an egg wash and bake them for 15-20 minutes (depends on the size of the buns) or until golden brown .
Let them cool on a cooling rack and dust with powdered sugar.

Brioche buns with egg whites

Briochine agli albumi

* 70 g di zucchero
* 70 g di burro, ammorbidito
* 80 ml di latte
* 2 albumi
* 300 g di farina
* 5 g di lievito di birra fresco (o 1 cucchiaino di lievito secco)

Prendete un paio di cucchiai di latte e scioglietevi il lievito (se usate quello secco aggiungetelo direttamente nella farina).
Montate il burro con lo zucchero usando uno sbattitore elettrico.
Aggiungete il latte e gli albumi e continuate a lavorare ancora per qualche minuto.
Unite la farina e il lievito e impastate a mano fino a ottenere un impasto liscio ed elastico.
Formate una palla e mettetela in una ciotola pulita, sigillate con la pellicola alimentare e lasciate lievitare fino al raddoppio (circa 3 ore).
Formate le briochine a piacere, vuote o ripiene.
Io ho fatto queste brioche intrecciate, ma si possono fare anche le brioch più semplici. Per esempio formando una semplice treccia con tre cordoncini e unire due estremità per formare ghirlandine. O qualsiasi forma vi viene in mente.
Sistemate le brioche su una placca da forno ricoperta con la carta da forno e lasciatele lievitare coperte con un telo per ancora 1 ora.
Riscaldate il forno a 180°C, spennellate le brioche con l'uovo (o solo albume) e cuocetele per circa 15-20 minuti (dipende dalla grandezza) o finché le brioche assumono un colore dorato.
Lasciatele raffreddare e cospargetele con lo zucchero a velo.

Brioche buns with egg whites

Brioche peciva s bjeljanjcima

* 70 g šećera
* 70 g maslaca, sobne temperature
* 80 ml mlijeka
* 2 bjeljanjka
* 300 g brašna
* 5 g svježeg kvasca (ili 1 žličica suhog)

Odvojite par žlica mlijeka i u njemu otopite svježi kvasac. Ako koristite suhi, dodajte ga izravno u brašno.
Umutite mikserom omekšali maslac sa šećerom.
Dodajte mlijeko i bjeljanjke pa opet kratko umutite.
Umiješajte brašno (pomiješano sa suhim kvascem, ako koristite suhi) i kvasac, pa mijesite tijesto rukama dok ne postane glatko i elastično.
Oblikujte tijesto u lopticu, stavite ga u zdjelu i pokrijte prozirnom folijom.
Neka se diže na toplom oko 3 sata odnosno dok se ne udvostruči obujam.
Peciva možete oblikovati po želji.
Ja sam podijelila na komadiće teške 50 g, oblikovala svaki u dugi, tanki prut pa ih uplela na ovaj način.
Ako vam se to čini komplicirano upletite pletenice od tri prutića i spojite ih kao vjenčić ili kako vam se već sviđa.
Ostavite oblikovana peciva da se dižu 1 sat, a zatim ih premažite razmućenim jajetom (ja sam ih premazala samo bjeljanjkom) i pecite ih 20 minuta na 180°C ili dok ne dobiju lijepu boju.
Ostavite ih da se ohlade i pospite ih šećerom u prahu prije posluživanja.

* od ove količine tijesta dobila sam tri veća peciva. Po želji možete napraviti i samo jedno veliko ili per, šest manjih od ovih koja sam ja pravila.

Brioche buns

Other shapes you could give to this dough:
1) Braids with cinnamon sugar

DSC_1222  DSC_1223  DSC_1224  DSC_1225

2) Nutella snails

DSC_1226  DSC_1227  DSC_1228

3) Chocolate chip filled braid

DSC_1229  DSC_1230  DSC_1231  DSC_1232  DSC_1233  DSC_1234  DSC_1235  DSC_1236  DSC_1237  DSC_1238

4) Jam filled buns

DSC_1239  DSC_1240  DSC_1241

20 June, 2014

Eton Mess with Raspberries and Red Currants

Eton Mess with Raspberries and Red Currants

For years, meringues were were my enemy. They were "that one thing" that I didn't know how to prepare and that I avoided. I tried many times. Oh, yes I did. And every time flat, dumb discs came out of the oven, not those nicely shaped meringues that I admired.
And to be clear, it's not that I craved eating them, it's just that I was fascinated with how they managed to keep perfect shape in the oven.
Then my daughter came along. And she begged me to buy those pink and white and blue meringues sold at the supermarket, which I totally refused. And tried making them at home repeating my failure once more. My daughter ate them just the same ending up with a terrible toothache giving me one more reason not to experiment again.

Eton Mess with Raspberries and Red Currants

At that time I didn't know about Eton Mess.
At that time I didn't know I'd actually learn how to make perfect meringues one day.
At that time I didn't know I'd actually get to like the meringues.
At that time...
I could have gone with the store bought ones, but I'm a pretty stubborn person.
And I know by now, that nothing is impossible if you have a good recipe.
And Meeta from What's for lunch, honey blog is more than a guarantee. You can trust her recipes blindly. But maybe it's better to keep your eyes open and enjoy her gorgeous photos, too.
If you plan on enertaining this summer don't miss to prepare some Eton Mess, it's really a great summer dessert. Keep some meringues ready just in case, and you can whip it up in no time just for those occasions when you don't have much time or it is too hot to turn the oven on and bake.

I really love it. The tangy fruit mixed with soft cheesy cream (p.s. I know Eton mess is usually made with just whipped cream, but I'm not fan of whipped cream alone, and that's why I love this recipe) and the contrast of crisp meringues that melt in your mouth at every bite... Go ahead, I know you want some right now...

Eton Mess with Raspberries and Red Currants

Eton Mess with Raspberries and Red Currants
(check the original recipe HERE)

for the meringues:
* 65 g eggwhites at room temperature (approx. 2 medium size egg whites)
* 65 g fine caster sugar
* 65 g powdered sugar
* 8 g corn starch

for the cream:
* 200 ml heavy cream
* 55 g powdered sugar
* 125 g quark or ricotta or creme fraiche
* 2 TBspoons freshly squeezed lemon juice
* about 250 g raspberries
* 2 TBspoons brown sugar
* about 100 g currants (red or white)

xDSC_0101 xDSC_0108 DSC_0118

To prepare the meringues, put the egg whites into the bowl of your stand mixer and start whipping them at high speed. When soft peaks start forming, add the sugar, gradually, and continue whipping until thick and glossy.
Sift together the powdered sugar and the corn starch into the egg whites and fold them in, slowly and gently.
Tranfer the meringue into a pastry bag fitted with a large star tip.
Pipe the meringues on a baking sheet lined with parchment paper.
Bake them in an oven preheated to 100°C for 40-50 minutes.
*I added 5-6 drops of essential lemon oil to give the meringues lemony note.
*Meringues are ready when you can easily detach them from the paper and they are crisp, but not coloured.
Turn the oven off and leave the meringues in to cool completely.

Put the raspberries into a bowl and sprinkle them with brown sugar. Toss gently and let them macerate for 10 minutes and release some juice.
Whisk the heavy cream with powdered sugar, lemon juice and cheese (or crème fraîche) using a hand mixer until smooth.
Prepare one serving bowl or 4 individual ones. Distribute 1/4 of the raspberries on the bottom of the bowl(s). Cover with 1/4 of cream mixture. Crumble 1/4 of the meringues and repeat the layers until you've finished all ingredients.

Scatter the red currants on top and serve immediately.

Eton Mess with Raspberries and Red Currants

Eton Mess con lamponi e ribes
(ricetta originale)

per le meringhe
* 65 g di albumi (circa 2 albumi)
* 65 g zucchero molto fine (tipo Zefiro)
* 65 g zucchero in polvere
* 8 g amido di mais

per la crema:
* 200 ml di panna fresca
* 55 g zucchero in polvere
* 125 g di quark o ricotta o creme fraiche
* 2 cucchiai di succo di limone
* circa 250 g di lamponi
* 2 cucchiai di zucchero di canna
* circa 100 g di ribes (rossi o bianchi)

Per le meringhe, mettete gli albumi nella ciotola e cominciate a montarli. Quando cominci a formarsi neve morbida, aggiungete gradualmente lo zucchero semolato e continuate a montare finché la massa diventi soda e lucida.  Mescolate lo zucchero a velo con l'amido di mais e setacciateli direttamente nella ciotola con la meringa montata. Mescolate con delicatezza usando una frusta a mano o una spatola di silicone facendo attenzione a smontare la massa.
Trasferitela nella tasca pasticcera con la punta a stella. Formate le meringhe su una placca da forno ricoperta con la carta da forno.
Cuocete le meringhe nel forno già caldo a 100°C per circa 40-50 minuti.
*Ho aggiunto anche 4-5 gocce di olio essenziale di limone per dare un tocco più saporito alle meringhe. 
*Le meringhe sono pronto quando si staccano facilmente dalla carta e sono friabili.
Lasciate raffreddare le meringhe dentro il forno spento.

Mettete i lamponi in una ciotola e cospargeteli con lo zucchero di canna. Mescolatele con delicatezza e lasciatele marinare una ventina di minuti.
In un'altra ciotola mescolate la panna, lo zucchero a velo, il succo di limone e formaggio oppure crème fraîche.
Montate con le fruste elettrice fino a ottenere una crema liscia.
In una ciotola o 4 ciotoline/bicchieri individuali, distribuite 1/4 di lamponi sul fondo. Ricopriteli con 1/4 di crema e 1/4 di meringhe sbriciolate. Ripetete altri tre strati, lamponi-crema-meringhe.
Decorate con i ribes e servite subito.

Eton Mess with Raspberries and Red Currants

Ovim receptom nakon dužeg vremena pridružujem se igrici Ajme koliko nas je, čija je domaćica ovog mjeseca Anja s bloga Sweetheart a tema koju je odabrala su bjeljanjci.
Od ranije objavljenih recepata s bjeljanjcima na blogu izdvojila bih također Macarons sa šafranom, Macarons s makomTortice s medom, Integralna torta/cupcakes s jagodama,  Lisnate rolnice s bademima i jabukom, Panna cotta s karamelom, Kocke s čokoladom i malinama. Do sad sam objavila samo slatke recepte s bjeljanjcima, ali se nadam da ću uspjeti do kraja mjeseca pripremiti i nekoliko slanih koje imam odavno na umu.

Eton Mess s malinama i ribizlama
(originalni recept)

za meringue/puslice
* 65 g bjeljanjaka (otprilike 2 bjeljanjka)
* 65 g jako sitnog kristal šećera
* 65 g šećera u prahu
* 8 g škrobnog brašna

ostali sastojci:
* 200 ml svježeg slatkog vrhnja za šlag
* 55 g šećera u prahu
* 125 g quarka ili ricotte ili creme fraiche ili milerama
* 2 žlice svježe iscijeđenog soka limuna
* oko 250 g malina
* 2 žlice smeđeg šećera
* oko 100 g ribizli (crvenih ili bijelih)

Za puslice stavite bjeljanjke (sobne temperature) u zdjelu i mutite mikserom dok ne dobijete mekani snijeg.
Polako sipajte kristal šećer i nastavite mutiti dok smjesa ne postane gusta i sjajna.

Pomiješajte skupa šećer u prahu i škrobno brašno pa prosijte na umućenu smjesu od bjeljanjaka.
Izmiješajte pažljivo i polako špatulom (kao da preklapate smjesu, dolje-gore) da se sve sjedini.
Napunite slastičarsku vrećicu sa zvjezdastim nastavkom i oblikujte puslice po želji (istiskujte ih na pleh obložen papirom za pečenje).
Dobit ćete otprilike dva pleha.
Stavite ih peći/sušiti u pećnicu zagrijanu na 100°C oko 40-50 minuta.
*Ja sam u smjesu dodala i 5-6 kapi esencijalnog prehrambenog ulja limuna koje im je dalo krasnu aromu.
*Puslice su gotove kad se lako mogu odvojiti od papira i prhke su.
Isključite pećnicu i ostavite ih da se potpuno ohlade unutra.

Stavite maline u zdjelu i dodajte smeđi šećer. Pažljivo promiješajte i ostavite da odstoji 20-ak minuta da maline puste sok.
Pomiješajte u zdjeli slatko vrhnje, šećer u prahu, sok limuna i sir (propasirani) ili creme fraiche ili mileram i mutite mikserom dok ne dobijete glatku kremu.
U jednu veću zdjelu za posluživanje ili 4 pojedinačne čaše rasporedite na dno polovicu ili četvrtinu malina.
Preko malina rasporedite polovicu/ ili četvrtinu kreme od sira i vrhnja, a preko nje grubo namrvljene puslice.
Ponovite slojeve maline - krema - puslice dok ne potrošite sve i na kraju ukrasite bobicama ribizli.
Poslužite odmah.

Eton Mess with Raspberries and Red Currants

17 June, 2014

Leek, fava beans and asparagus quiche

Leek, fava beans and asparagus quiche

I finally feel like I can breathe. After a week of African heat wave we are back to lower temperatures and I'm back to my oven.
I think I used asparagus this year much more often than previous years. Finally I found them to be less expensive then usual and I can say that this year the end of the asparagus season won't see me crying because I ate them only two or three times.
Apart from my favourite go-to-recipe, Jamie's Grilled asparagus I fell in love with this quiche, and made it several times. Because it's easy and delicious. Because it's packed with fabulous spring veggies. Because with this quiche you have a complete dinner, all you need is a nice salad as a side, and you are good to go.
The original recipe is made with heavy cream only but I've tried also adding a little ricotta and must say that's how I preferred it.

Leek, fava beans and asparagus quiche

Leek, fava beans and asparagus quiche
(from April issue of Sale&Pepe magazine)

* 1 sheet of brisée dough / pie crust
* 600 g cleaned asparagus
* 2 medium sized leeks
* 300 g fresh fava beans (with pods, about 100 g when cleaned)
* 3 eggs
* 2 dl heavy cream (or half cream and half ricotta)
* 60 g finely grated parmigiano cheese
* a small bunch od fresh thyme
* extra virgin olive oil
* salt and pepper

First thing, remove the bottom, wooden part of the asparagus.
Cut off the asparagus tips. Toss them for a few minutes in a pot of boiling water. Drain them with a slotted spoon and set aside to cool.
Boil the rest of asparagus until tender. Drain them and purèe in a food processor (if using thick asparagus you can peel them before boiling them).
Remove fava beans from their pods, toss them into a pot with boiling water for 1 minute, then drain them and remove the whitish skin that covers the beans.
Slice the leeks and cook them in a skillet with 2 TBspoons of extra virgin olive oil and a little salt, on medium-low heat, until tender.
Whisk the eggs. Add the purèed asparagus, the leeks, the grated parmigiano cheese and the cream (or cream and ricotta). Season with salt and pepper.
Roll the dough out and press it into a tart pan covering the bottom and the sides. Sprinkle the bottom with thyme leaves and press them gently into the dough.
Distribute half of the asparagus tips and half of the fava beans over the dough.
Pour in the egg and cream mixture.
Arrange the remaining asparagus tips and fava beans on top (you may cut the asparugus tips in half, lenthwise).
Bake the quiche in an oven preheated to 200°C for 30 minutes. Lower the heat to 180°C and bake for 15 more minutes.
Remove from the oven and let it cool slightly before serving.

Leek, fava beans and asparagus quiche

Quiche di porri, fave e asparagi
(da Sale&Pepe, aprile 2014)

* 1 confezione di pasta brisée pronta
* 600 g di asparagi puliti
* 2 porri medi
* 300 g di fave fresche con il baccello (circa 100 g sgranate)
* 3 uova
* 2 dl di panna fresca (o metà panna e metà ricotta)
* 60 g di parmigiano reggiano grattugiato
* un mazzetto di timo fresco
* olio extravergine d'oliva
* sale e pepe

Lavate gli asparagi e rimuovete la parte finale legnosa. Tagliate le punte e lessatele per qualche minuto (devono rimanere al dente). Tenetele da parte.
Cuocete il resto dei gambi finché teneri (se usate quelli molto sottili non sforzatevi di pelarli, altrimenti potete farlo). Scolateli bene e frullateli.
Sgusciate le fave e sbollentatele, poi scolatele e togliete la pellicina bianca che le ricopre.
Affettate i porri e saltateli in padella con 2 cucchiai di olio e un pizzico di sale.
Sbattete le uova e aggiungete la crema di asparagi, i porri, il parmigiano e la panna (o panna e ricotta). Regolate di sale e pepe.
Srotolate la pasta brisée e ricoprite una teglia. Spolverizzatela con le foglioline di timo e premete leggermente con le mani per farle penetrare leggermente nel impasto.
Distribuite metà delle punte di asparagi e metà delle fave sopra la pasta.
Ricoprite con la crema preparata e guarnite con il resto di fave e punte di asparagi (potete tagliare le punte a metà nel senso di lunghezza).
Infornate la quiche nel forno già riscaldato a 200°C per 30 minuti. Abbassate la temperatura a 180°C e cuocete ancora per 15 minuti.
Lasciatela raffreddare un po' prima di servirla. 

Leek, fava beans and asparagus quiche

Quiche s porilukom, bobom i šparogama
(iz časopisa Sale&Pepe)

* 1 list prhkog brisée tijesta
* 600 g očišćenih šparoga
* 2 srednje velika poriluka
* 300 g svježeg boba (težina s mahunama, ili oko 100 g očišćenog)
* 3 jaja
* 2 dl mliječnog slatkog vrhnja
* 60 g naribanog parmezana
* svežnjić timijana
* ekstra djevičansko maslinovo ulje
* sol i papar

Odrežite vrhove šparoga i stavite ih kuhati par minuta u ključalu vodu. Ocijedite i ostavite sa strane.
Ostatak stapki ogulite i skuhajte dok ne odmeknu. Ocijedite ih i smiksajte u pire.
Očistite zrna boba od mahuna, stavite ih kuhati 1 minutu u ključalu vodu, ocijedite ih i uklonite im kožicu.
Narežite poriluk i pirjajte ga s u tavi s 2 žlice maslinovog ulja i mrvicom soli.
Razmutite jaja pjenjačom. Dodajte im pire od šparoga, poriluk, parmezan i slatko vrhnje. Posolite i popaprite po ukusu.
Razvaljajte tijesto. Rasporedite listiće timijana po tijestu i malo ih utisnite rukama u tijesto.
Utisnite tijesto u kalup za pite tako da pokrije dno i stranice.
Rasporedite na dno polovicu vrhova šparoga i polovicu boba.
Prelijte smjesom od jaja, pa po vrhu rasporedite ostatak vrhova šparoga (ako su šparoge deblje, prerežite ih na pola po dužini) i boba.
Pecite u pećnici zagrijanoj na 200°C prih 30 minuta, a zatim smanjite na 180°C i pecite još 15 minuta.

bilješka: brisée tijesto je prhko tijesto koje lako možete pripremiti na sljedeći način:

Prosijte 300 g brašna na radnu površinu i dodajte mrvicu soli.
Dodajte 100 g hladnog maslaca narezanog na listiće i utrljajte ga vršcima prstiju u brašno.
Dodajte 125 ml ledeno hladne vode (količinu prilagodite po potrebi, meni je trebalo otprilike 125 ml) i zamijesite čvrsto, elastično tijesto. Ne mijesite previše, tek koliko je potrebno da se sastojci povežu. Možete sve odraditi i u multipraktiku pazeći da se nož ne pregrije i maslac počne topiti, dakle miksajte vrlo kratko tek toliko da se sve poveže.
Omotajte tijesto prozirnom folijom i ostavite u hladnjaku najmanje 1 sat (još bolje preko noći).
Pasta brisée može stajati u hladnjaku 3-4 dana ili u zamrzivaču do 2 mjeseca (prije upotrebe odmrznite je).

Leek, fava beans and asparagus quiche

10 June, 2014

Lemon Pastry Cream Tart with Lady Fingers Topping

Lemon Pastry Cream Tart

I know it's not a good rule to try out new recipes on important occasions. But sometimes it's just the right occasion that pushes you to prepare that recipe you printed months and months ago and never found the proper excuse to prepare it.
By now, I've gained certain fame among parents at my daughter's school. Every dinner (Christmas or end of the school year) they eagerly wait for the dessert I'm bringing. So I had to come up with something that was up to their expectations.
And... there it was... inspiration... this lovely looking tart... waiting to be dusted off and baked.
When I told my daughter, however, what I was preparing she had a face as if she had just drank a cup of freshly squeezed lemon juice.  So decision was quick and obligatory, I'd say. Chocolate hazelnut spread (aka nutella, only I use a much better brand, made with organic ingredients, brown sugar and  without palm oil - a proof "nasty things" can be healthier and taste even better than the famous one).
I entered the kitchen while the two tarts were cooling down and it looked like a scene from Hitchcock's Psycho - my daughter with a large knife in her hand had already cut the chocolate one in half ready to slice and devour it. Stopped her in time but had to feed her a small slice just to be sure the tart was good enough to take with us.
Verdict: All the adults present licked their fingers and devoured and went for a second piece of Lemon pastry one. They all said it was very, very good. I barely tried a small piece while cutting it. I'm sure it would taste even better if it rested a little bit. Nothing survived. Everyone happy.
Kids, of course had their go with the other one, chocolate has that effect, irresistible attraction. Although I find nutella-like spreads to make tarts taste too dry. Although it's probably just my personal opinion, seeing that it disappeared quickly. But I'll be trying something different, chocolate-y but less dry next time. I already have something on my mind.

Lemon Pastry Cream Tart

Lemon Pastry Cream Tart with Lady Fingers Topping

Dough (for 2 20-cm tarts):
*150 g butter, softened
* 225 g all purpose flour
* 75 g rice flour
* 50 g almond meal
* 120 g caster sugar
* 1 medium egg
* 1 teaspoon pure vanilla extract
* finely grated zest of 1/2 organic lemon

Lemon Pastry Cream (for 2 20-cm tarts):
* 4 egg yolks
* 20 g all purpose flour
* 100 g caster sugar
* 220 ml whole milk
* 100 ml heavy cream
* zest of 1 organic lemon
* freshly squeezed juice from 1/2 to 1 lemon

Lady Fingers batter:
* 2 medium eggs
* 120 g caster sugar
* 50 g flour
* 50 g potato starch
* 20 g acacia honey
* 5 drops of essential lemon oil

               Lemon Pastry Cream Tart   Lemon Pastry Cream Tart   Lemon Pastry Cream Tart

note: I made only half the recipe for Lemon pastry cream and prepared one tart with it, while I filled the other shell with Chocolate hazelnut spread.

for the dough:
Mix both flours with almond meal, finely grated lemon zest, sugar and salt. Add the softened butter and mix it into the flour with your fingertips. Add the vanilla extract and a slightly beaten egg. Bring everything together trying to knead as little as possible.
Divide the dough in two pieces and shape each into a disc. Wrap them with a piece of plastic wrap and refrigerate for 30 minutes to 1 hour.

For the lemon pastry cream:
Mix the milk and the heavy cream in a saucepan. Peel the lemon zest with a vegetable peeler (only the yellow part) and add to the milk mixture. Bring to a boil on medium-low heat. Remove from heat, cover and leave in infusion for 20 to 30 minutes, then filter to remove the zests.
In the meantime whisk together the yolks with the sugar and the flour. Gradually add the hot milk while whisking the yolks. Put the mixture back into the saucepan and cook on low heat, stirring continuously until the cream thickens and becomes smooth and shiny.
Remove from heat, add the freshly squeezed and filtered lemon juice (add the quantity of lemon juice that suits your taste, whether you like more or less tangy).
Transfer the pastry cream into a clean bowl, cover with a piece of plastic wrap (in direct contact with the cream to prevent the skin forming in surface) and set aside to cool at room temperature.

Roll the dough out with a rolling pin and press it into two tart pans (I used one round 20-cm pan and 1 rectangular one) covering the bottom and the sides.
Put the pans back in the fridge while preparing the Lady fingers batter.

for Lady fingers batter:
Separate the yolks from the egg whites and put them in two separate bowls.
Add 40 g of sugar, the honey and the essential lemon oil to the yolks (if you don't have lemon oil, add finely grated zest of 1/2 lemon) and beat them with an electric mixer until pale and thick. Whip the egg whites with 80 g of sugar until stiff peaks form.
Add the egg whites to the first batter and incorporate them gently folding the batter with a spatula or a whisk. Add the flour and the starch mixed and sifted together. Fold again gently in a way not to lose the air or the batter will "sink".
Transfer the batter in a disposable pastry bag and cut a tip off (be careful not to cut a too big hole).

Fill the pastry shells with the Lemon pastry cream (or chocolate hazelnut spread if you decided to use it instead of pastry cream) and cover the filling piping the Lady fingers batter in strips over it.
Bake the tarts in the oven preheated to 160°C for 25-30 minutes, the top should be nice golden colour.
Set aside to cool and dust with powdered sugar before serving.

Lemon Pastry Cream Tart

Crostata con crema al limone e copertura di savoiardi

Pasta frolla (per 2 crostate da 20 cm):
*150 g di burro, ammorbidito
* 225 g di farina "00"
* 75 g di farina di riso
* 50 g di farina di mandorle
* 120 g di zucchero semolato
* 1 uovo medio
* 1 cucchiaino di puro estratto di vaniglia
* scorza finemente grattugiata di 1/2 limone (non trattato)

Crema pasticcera al limone (per 2 crostate da 20 cm):
* 4 tuorli
* 20 g di farina "00"
* 100 g di zucchero semolato
* 220 ml di latte intero
* 100 ml di panna fresca
* scorza di 1 limone non trattato
* succo di 1/2 o 1 limone intero

Impasto per savoiardi:
* 2 uova medie
* 120 g di zucchero semolato
* 50 g di farina "00"
* 50 g di fecola di patate
* 20 g di miele d'acacia
* 5 gocce di olio essenziale di limone

nota: ho preparato solo metà della crema e l'ho usata per riempire una crostata. L'altra invece l'ho riempita con la crema di cioccolato e nocciole (Nocciolata Rigoni). I grandi hanno tutti gradito quella con la crema, mentre i bambini si sono buttati sulla "nutella".

per la frolla:
Mescolate tutte le farine con lo zucchero, sale e la scorza finemente grattugiata di limone. Aggiungete il burro ammorbidito e impastate con le punte delle dita. Unite l'estratto di vaniglia e l'uovo leggermente sbattuto e impastate velocemente lavorando la pasta meno possibile.
Dividetela in due parti e avvolgetela nella pellicola. Mettetela a riposare in frigo per 30 minuti o fino a 1 ora.

Per la crema al limone:
Mescolate il latte con la panna in un pentolino. Con un pelapatate tagliate solo la parte gialla della buccia di limone e aggiungetela al latte. Porta il latte a ebollizione sul fuoco medio basso. Poi spegnete il fuoco, coprite il pentolino e lasciate in infusione per 20-30 minuti.
Nel frattempo mescolate con una frusta a mano i tuorli con lo zucchero e farina.
Unite gradualmente il latte caldo, filtrato per rimuovere le scorze di limone, mescolando contemporaneamente per evitare che i tuorli coagulino. Rimettete il tutto nel pentolino e cuocete a fuoco basso mescolando continuamente finché la crema non si addensa e diventa liscia e lucida.
Unite il succo di limone appena spremuto e filtrato (determinate la quantità secondo i propri gusti). Trasferite la crema in una ciotola pulita e coprite con la pellicola alimentare a contatto per evitare che si formi la pelle in superficie. Lasciatela raffreddare.

Stendete la pasta frolla con un mattarello e rivestite due stampi da crostata (tondi da 20 cm o rettangolari). Rimettete lo stampo in frigo.

per il savoiardo:
Separate i tuorli dai albumi. Montate i tuorli con 40 g di zucchero e miele aggiungedo l'olio essenziale di limone (se non l'avete aggiungete la scorza finemente grattugiata di 1/2 limone). Separatamente, montate gli albumi con 80 g di zucchero a neve molto ferma.
Aggiungete gli albumi ai tuorli montati e mescolate lentamente con una spatola o una frusta a mano con i movimenti dal alto verso il basso. Unite la farina e la fecola setacciate insieme sempre con delicatezza per non smontare l'impasto.
Trasferite l'impasto in una tasca da pasticceria usa e getta e tagliate la punta (non troppo grande).

Riempite il guscio di frolla con la crema pasticcera (o crema di cioccolato e nocciole). Successivamente ricopritela con l'impasto per savoiardi formando delle strisce.
Infornate le crostate a 160°C per circa 25-30 minuti, la frolla deve essere cotta e la copertura bella dorata.
Lasciatele raffreddare e cospargetele con lo zucchero a velo prima di servirle.

Lemon Pastry Cream Tart

Tart s kremom od limuna i tijestom za piškote

Prhko tijesto (za 2 tarta od 20 cm):
*150 g omekšalog maslaca
* 225 g brašna
* 75 g rižinog brašna
* 50 g sitno mljevenih badema
* 120 g sitnog kristal šećera
* 1 srednje veliko jaje
* 1 žličica čistog ekstrakta vanilije
* sitno naribana korica 1/2 neprskanog limuna

Krema s limunom
* 4 žumanjka
* 20 g brašna
* 100 g sitnog kristal šećera
* 220 ml punomasnog mlijeka
* 100 ml svježeg (mliječnog) slatkog vrhnja
* korica 1 neprskanog limuna
* sok 1/2 do 1 cijelog limuna

Tijesto za piškote:
* 2 srednje velika jajeta
* 120 g sitnog kristal šećera
* 50 g brašna
* 50 g škrobnog brašna
* 20 g bagremovog meda
* 5 kapi esencijalnog ulja limuna

bilješka: ja sam pripremila samo pola količine kreme s limunom, i napunila njome jedan tart, a za drugi sam iskoristila namaz od čokolade i lješnjaka (varijanta nutelle).

za prhko tijesto:
Pomiješajte oba brašna pa im dodajte sitno mljevene bademe, šećer, sol i sitno naribanu koricu limuna. Dodajte omekšali maslac i utrljajte ga u smjesu od brašna vršcima prstiju. Dodajte zatim ekstrakt vanilije i malo razmućeno jaje pa brzo zamijesite tijesto nastojeći ga raditi što kraće.
Podijelite tijesto na dva jednaka dijela i omotajte svaki prozirnom folijom pa ostavite da se hladi u hladnjaku 30 minuta do 1 sat.

Za kremu od limuna:
Pomiješajte mlijeko i slatko vrhnje u posudi za kuhanje. Nožićem za povrćem ogulite žuti dio kore limuna i dodajte ga u mlijeko. Zagrijavajte na laganoj do srednje jakoj vatri dok mlijeko ne zakuha. Maknite s vatre, pokrijte i ostavite koricu u infuziji 20-30 minuta.
U međuvremenu stavite u zdjelu žumanjke, šećer i brašno i pjenasto izmiješajte ručnom pjenjačom. Dodajte postepeno toplo mlijeko sipajući ga kroz cjedilo da odstranite korice limuna i miješajući smjesu.
Vratite sve u lonac i kuhajte na laganoj vatri neprestano miješajući dok se krema ne zgusne, i postane glatka i sjajna. Maknite s vatre i dodajte svježe iscijeđen i filtriran sok limuna (po ukusu). Kremu odmah presipajte u čistu zdjelu da se zaustavi kuhanje. Pokrijte je prozirnom folijom tako da je u izravnom dodiru s kremu da spriječite stvaranje kožice na površini i ostavite je da ohladi.

Razvaljajte tanko prhko tijesto i obložite njime dva niska kalupa za tart (ja sam koristila jedan okrugli od 20 cm i jedan pravokutni). Stavite kalupe s tijestom u hladnjak.

za piškote:
Odvojite žumanjke od bjeljanjaka. Umutite žumanjke s 40 g šećera, medom i esencijanlnim uljem limuna (ako nemate ulje dodajte sitno naribano koricu pola limuna) dok smjesa ne postane pjenasta i svijetla.
Umutite čvrst snijeg od bjeljanjaka sa 80 g šećera.
Dodajte bjeljanjke u smjesu od žumanjaka i miješajte laganim pokretima od gore prema dolje, preklapajući, spatulom ili ručnom pjenjačom. Dodajte oba brašna prosijana skupa i opet nježno izmiješajte pjenjačom pazeći da vam smjesa ne splasne.
Premjestite smjesu u plastičnu vrećicu za ukrašavanje i odrežite joj vrh (ne preveliki).
Napunite kalup s tijestom slastičarskom kremom (ili namazom od čokolade i lješnjaka) i preko njega ukrasno našpricajte trake od tijesta za piškote.
Pecite tartove u pećnici zagrijanoj na 160°C oko 25-30 minuta. Tijesto treba biti pečeno a smjesa za piškote na vrhu poprimiti zlatno smeđu boju.
Ostavite tartove da se ohlade. Pospite ih šećerom u prahu prije posluživanja.

Lemon Pastry Cream Tart