Steps for the Mimosa Tart: the simple dessert for March 8th

• First of all prepare the pastry cream which must cool before using it for the tart. In a saucepan pour the milk and add the lemon zest, bringing it almost to a boil. In a bowl put the sugar and beat it with the eggs, then add the potato starch (or cornstarch).
  Mix well and, once the milk is ready, start adding it little by little while stirring to temper. Return everything to the saucepan and cook until it reaches the desired thickness. Once ready, pour it immediately into a container (I suggest keeping it in the freezer for about fifteen minutes) and on the surface, instead of plastic wrap in contact, I used granulated sugar spread all over the surface. In a future article I will explain why I don’t use plastic wrap directly on the cream.

  

• Meanwhile prepare the shortcrust. In a bowl beat the eggs with the sugar, add the oil, the milk and finally the flour and the baking powder. Knead well until you obtain a homogeneous dough that is not sticky. If necessary, add more flour as needed.

  

• Once the dough is ready divide it in two. Roll out the first portion not too thin and place it inside a pan that has been buttered and floured or lined with baking paper. Trim the edges and take the pastry cream; work it quickly to get the right consistency, then spread it inside and level it well.

  With the remaining dough take small pieces and start sprinkling them over the tart. This is how I arranged it: sometimes in the central part and then, in the empty circle left, I placed chocolate chips. Decorate as you like.

  Bake at 356°F for 35 minutes in the middle part of a conventional oven. For the last ten minutes I recommend moving the tart or the pan to the lower rack of your oven, not touching the bottom but the position just above it.

  

• Once baked, let it cool completely inside the pan to avoid breaking it.

  

• Thank you for cooking with me. See you on the next kitchen adventure and thanks always for your trust