Desserts
Desserts
Chestnut and rum crostata
A tart filled with pastry cream, chestnut preserve and rum flavouring, in an egg-free shortcrust pastry shell.
From Nonna Adele’s kitchen
- Cooking
- About 40 minutes in the oven, plus cooking the cream
- Resting
- 30 minutes in the refrigerator
Temperatures: 180 °C
LET’S GET COOKING
Method
Quickly work together the flour, cold diced butter, sugar and lemon zest until the dough comes together. Cover and rest in the refrigerator for 30 minutes.
For the cream, mix the sugar and flour in a saucepan, then gradually incorporate the milk, egg yolks and vanillin, avoiding lumps.
Heat gently, stirring constantly, until the cream is thick. Remove from the heat and stir in the rum flavouring and chestnut preserve. Leave to cool.
Roll out about two thirds of the pastry between two sheets of baking paper and line a 24 cm tin, including the sides. Pour in the cream without filling above the pastry rim.
Roll out the remaining pastry, cut 10 strips and arrange them in a lattice over the cream, with 5 in each direction.
Bake in a preheated oven at 180 °C for about 40 minutes, until the pastry is golden and the base cooked. Cool before removing from the tin and dust with icing sugar.
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