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For the base

For the base
Shortcrust Pastry as described in the post
For the stuffing 1 tablespoon blackberry jam
custard (2 egg yolks, 60g. of sugar, 330ml milk, 50 grams of flour)
berries
sugar
I spread the pastry until you have a disk about 18-20cm in diameter which I lined with a silicone mold 16 cm. I bucherallato the bottom with a fork and a spoon I've smeared of blackberry jam (the one I was advancing). Except I made the custard , I left to cool, and added a spoonful of berries. I spread the cream over the pastry base and I baked all at 170 ° C for 25 minutes. I baked and cooled. After the pie crust I've covered in berries and I decorated with a dusting of icing sugar

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