Welcome to New Year…in Italy, at least, we believe that 13 is lucky.
I spent my Christmas holidays with my family in Messina, Sicily… on New Year’s Eve I prepared a “two-coloured” tart , garnished with a big number 13 of short crust pastry.
At midnight instead of lentils…that in Italy we are used to eat as lucky food…we ate a slice of this tart, as a slice of fortune!
Short Crust Pastry Ingredients:
100 g superfine corn flour
100 g corn starch
100 g Khorasan wheat flour
50 g rice flour
2 eggs
150 g sugar fruit
150 g room-temperature margarine
half grapefruit juice
Custard ingredients:
a grapefruit juice
a clementine juice
two eggs
700 ml lactose-free milk
150 ml rice starch
100 g sugar fruit
5 tablespoons of lactose and sugar-free hazelnut cream
5 tablespoons vegetable cream
Preparation:
I knead all ingredients for short crust pastry by hand.
Apart I pour grapefruit and clementine juice into the pan with the milk and I mix well with starch and sugar fruit.
I put the pan on the stove and I cook over a low flame, no stop mixing and waiting that becomes a custard.
Finally I add two eggs mixing quickly one by one.
Last some tablespoons of whipped vegetable cream.
I divide the custard in two parts.
In one , I add the hazelnut cream.
I roll the dough out in a tart pan and I pour the two custards.
With the remaining dough I make the 13 shape and I put carefully on the tart.
In the oven for 30 minutes at 180° (low temperature for tarts cooking).
I wish to everybody their own slice of fortune , health and serenity for this just starting New Year!
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