JOURNAL
Crostata Di Fragole Fresche
The head chef of Tenuta Borgia, a boutique hotel on the island of Pantelleria, Italy, shares a beloved recipe for Crostata di fragole fresche. A strawberry tart with homemade custard.
Ingredients
Fresh Strawberries
Shortcrust pastry case
500g Milk
150g Sugar
7 Egg yolks
2 Vanilla buds
1⁄2 Lemon, peel only
Method
Place a glass bowl in the freezer.
To prepare the custard, extract the vanilla seeds and cut the pods into pieces.
Pour the milk into a pan and add both seeds and vanilla pods.
Remove the zest from the lemon and add to the pan.
Turn on the stove and heat everything over a low heat, gently bringing to the boil and stirring occasionally.
Pour egg yolks, sugar and rice starch into a separate pan.
Using a soft whisk, mix until reaching a smooth consistency.
When the milk comes close to the boil, transfer it to the egg yolk mixture.
Strain the mix 3 times. Then stir constantly with a whisk. Set to a low heat.
Put the mix back on, stirring continuously.
Take the bowl out of the freezer and pour the cream into the bowl, allowing it to cool quickly.
Mix very quickly with a whisk, until it reaches 50C.
There should be a smooth and very shiny cream.
Pour custard into the pastry case and add the desired amount of chopped strawberries on top.
