Piccolo Crostata Little Tart |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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little tarts are at all of my family events and these will be at yours too! Ingredients:
crust |
2 cups ap flour |
1 teaspoon salt |
1 stick butter cold cut in cubes |
4 tablespoond cold shortning |
1/4 cup white sugar |
up too 2 cups whole milk |
filling |
4 cups caned berries (or threepints fresh) |
2 tablespoons cornstarch |
2 tablespoons butter |
2 tablespoond honey |
1 egg yolk |
1 pint whipping cream ( whipped with 1 teaspoon cornstarch) |
Directions:
1. crust:
2. sift together flour salt sugar cutt in shortning and butter so it looks like sand
3. add tablespoon by tablespoon of milk until it looks like a rough dough, place in fridge for an hour
4. pre-heat oven at 400 and get out a muffin tin and turn upside down so that your holes looks like moutains. butter little moutains well
5. get our dough and with lots of flour roll out everyone says a quarter inch but what it that?? its about the size of a laying nickel so very thin
6. cut out larg circle of dough and place on top of your little muffin tin moutais and bake 10-15 min, unil golen brown and delishes
7. for filling:
8. place your berrys in the blender and wizz up until frothy strain into sauce pan and bring up to a boil add honey corn starch a pinch salt and you egg yolk wisk like crazy to make sure you have no scambles eggs wisk for atleased 8 min. i know its along time but you dont want to get sick, now add butter at the end for a nice finish and shine fold into your whip cream and let everyone put some berry cream into their own piccolo crostata( its great with dark chocolate shaven on top too)
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