Ingredients
Scale
- SHORT PASTRY
- 300 g flour
- 150 g butter
- 100 g sugar
- 40 g egg yolk
- Vanilla extract
- LEMON CURD
- 0.5 l milk
- 100 g sugar
- 40 g rice starch
- 6 egg yolks
- 30 g lemon juice
- 3 lemons (zested)
Instructions
- Prepare the shortcrust pastry with the ‘sanded’ method:
- Pour the flour into a fountain
- Add the pomade butter in pieces
- Work with your hands and form a crater
- Pour sugar, egg yolk and start kneading.
- Add the vanilla extract to the dough (which should be homogeneous)
- Spread and wrap in parchment paper
- Let it rest in the refrigerator for 30
- minutes.
- With the help of a stencil form some W
- Bake at 200 degrees for 30 minutes
- Prepare the lemon cream (mixing all the ingredients)
- With the help of a pastry bag cover the pastry surface
- Sprinkle with powdered sugar and veins of cress
- Category: Dessert
- Cuisine: Italian