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Recipe Tart with strawberries and prosecco di of 06-05-2019 [Updated on 07-05-2019]
There strawberry and prosecco tart it is a real treat for the eyes, but above all for the palate, and is perfect both as a dessert for Mother's Day and as a tribute to the impending spring! The recipe is very simple: a shortcrust pastry shell cooked in white (ie alone, without filling) and a very delicate strawberry cream with a light aroma of prosecco. The idea comes from here and it was super appreciated.
The girls who work with me jokingly say that when I use this pan I always make super greedy recipes ... and I know that even in this case they got it right, because this tart is really delicious and has been brushed in no time; -)
In short, this Strawberry cobbler it is a fresh, delicate, beautiful to look at and delicious dessert, if you are looking for ideas for a new dessert, this is the recipe for you;)
How to make a strawberry and prosecco tart
First of all, prepare the pastry by working all the ingredients together in a bowl until you get a homogeneous dough.
Cover with plastic wrap and leave to rest for 30 minutes in the fridge.
Take the pastry back and roll it out into a 3-4 mm thick sheet, then federate the greased and floured mold.
Level the edges and prick the bottom with a fork, then proceed with the cooking in white: cover with parchment paper and fill with the special ceramic balls, as I did, or with dried legumes. Bake for about 12 minutes in a preheated convection oven at 180 ° C. Remove the parchment paper and the balls and cook for another 5 minutes before taking them out of the oven.
Let it cool down.
In the meantime, wash the strawberries, peel them and cut them into pieces. Set some aside for the garnish.
Soak the isinglass in water.
Blend the strawberries with the icing sugar.
Add sugar and starch and dissolve them with the prosecco, then cook over low heat for a few minutes to thicken.
Remove from heat, add the isinglass after squeezing it gently and let it melt, then let it cool.
Whip the cold cream from the fridge.
Gently stir in the cream strawberry smoothie. If you want a stronger color, add the food coloring.
Finally add the cream, now lukewarm.
Pour the filling into the now cold shortcrust pastry shell, level well and decorate with the strawberries set aside.
Let the tart rest in the fridge for at least a couple of hours.
Your strawberry and prosecco tart is now ready to be served.