TART with MILK CREAM with whole wheat flour, simple and delicious dessert, fresh and pleasant, perfect for a snack or after dinner.
For tart lovers, you must try the tart with milk cream, a very simple, quick dessert, great to enjoy after lunch, fresh and pleasant, keeps well in the fridge, perfect if you have unexpected guests, enjoyable and nice to look at, a dessert with few pretensions but definitely good.
The recipe for the tart with milk cream is very simple and can also be made in advance, you can prepare the base and freeze it, the same applies to the cream, perfect also as a summer dessert, simple and not too heavy, great even after dinner.
Join me in the kitchen today, we have the tart with milk cream!
Published July 14, 2015 16:56
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 6-8
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups whole wheat flour
- 3/8 cups butter
- 2 eggs
- 1/3 cups brown sugar
- 1 cup milk
- 2 tbsps cornstarch
- 2 tbsps sugar
- 3 1/3 tbsps heavy cream
Steps
Prepare the shortcrust pastry, pour the whole wheat or type 0 flour, butter, eggs, a pinch of salt, and sugar into a bowl or on the pastry board, knead everything into a dough and refrigerate.
Mix the sugar with the cornstarch in a saucepan, add a bit of milk and keep stirring, continue adding milk, move to the stove and still stir until it thickens and let it cool.
Whip the cream and combine it with the cold cream, leaving some aside for decoration.
Roll out the pastry in a 20-22 cm (8-9 inch) tart pan and bake in a hot oven at 356°F for about 25 minutes, remove from the oven and let cool.
When cool, fill with the cream and decorate with dollops of whipped cream, of course, it should be kept in the fridge.
Bon appétit
If you like the recipe, click on the stars at the end of the article. THANK YOU!
TART with MILK CREAM
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FAQ (Questions and Answers) TART with MILK CREAM
Can I use other flours to make the tart with milk cream?
Yes, definitely! You can use any flour, for rice flour or gluten-free flour, it’s a bit different, they are different, requiring more liquids and/or fats.
Can I prepare the tart in advance?
Certainly! You can make the base ahead of time and freeze it, or you can prepare it a couple of days before.
How can I vary the cream?
You can use pastry cream or add Nutella to the milk cream or jam.
Can I enrich the cream? How?
You can enrich the cream with fruit, or with chocolate chips or nuts.
