Steps

• 1) To prepare the dough for the Milan shortcrust by master Iginio Massari, cut the butter into small cubes that will be soft but not too malleable. Place the butter in pieces in a bowl or in the stand mixer adding also the powdered sugar and acacia honey.

  2) Start the stand mixer with the paddle attachment at the lowest speed or begin with your hands to mix by kneading. The mixture “must not whip, mind you,” says master Iginio Massari! Then pour the egg yolk into the formed dough.

  3) Now dissolve the fine salt in a teaspoon of water and add it to the preparation of Massari’s Milan shortcrust. Now all that remains is to split the vanilla pod vertically and incorporate all the seeds collected with a knife. Grate the zest of an organic lemon or untreated one and also add this ingredient to the shortcrust pastry.

  4) Finally, add the sifted all-purpose flour kneading with your hands or incorporating always with the paddle attachment at low speed until the flour is completely absorbed. Master Massari recommends taking a small piece of shortcrust between your hands, and if it doesn’t stick to the palms, it is ready to be used for making tarts and other desserts.

  5) Now I make a dough ball and leave it to rest in the fridge for a couple of hours, let us not forget that the MILAN SHORTCRUST can be stored in the freezer for 3 weeks!

• 1) In a bowl, mix the egg yolks with the sugar until fluffy, then add the sifted flour and subsequently the hot vanilla-flavored milk.

  2) Continue stirring over low heat with a hand whisk or spoon and continue to cook to thicken the cream.

  3) When the cream is thick but fluid and soft, turn off the heat and let the pastry cream cool covering it with plastic wrap placing it in direct contact with the sweet cream.

  4) Once cold, mix it gently with upward movements into the whipped cream and voilà, here is the diplomatic cream sweet spoon recipe!

• 1) Roll out the crumbly shortcrust pastry shell lining the mold with parchment paper and proceed for a blind baking, cooking for 15 minutes; then remove beans and paper and finish baking for another 10 minutes or according to your appliance’s characteristics.

  2) Then place the cooked tart shell on the cooling rack and let it cool completely.

  3) Fill the bottom of the dessert with many peaks of the diplomatic cream using a piping bag.

  4) Place the dessert in the refrigerator and proceed to make the raspberry cream by placing a small saucepan over moderate heat and pouring in the gelling sugar, lemon juice, and gently washed raspberries.

  5) Simmer for a few minutes 3/4 and then blend everything with the immersion blender.

  6) To avoid seeds, pass the raspberry cream through a sieve and once cold, insert it using a pastry bag into the small hollow of the red fruit.

  7) Retrieve the tart with diplomatic cream and raspberries and place the stuffed raspberries on the filling as desired and leave in the fridge for about 30 minutes before serving.

  The shortcrust welcomes a soft and delicious cream enhanced by these small fresh raspberries stuffed with a delicious sauce: an explosion of taste and colors that will captivate everyone!

  Enjoy your meal!

  Annalisa

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