Disneyland Leather Bracelets Frontierland

Crumbled

There are no words to describe this tart, it's all a superlative, so we I leave the recipe with the council to try it because it is really very good.

Ingredients for the pastry

300 g flour 200 g butter 80 g

icing sugar 20 g brown sugar

2 egg yolks 1 teaspoon grated lemon zest 1 pinch of salt

ingredients for the lemon custard

500 g of fresh milk

150 g

sugar 4 egg yolks 60 g of flour

zest of one lemon

4 / 5 tablespoons limoncello

Prepare the pastry with the sand method. With this method we have a unique crispness, it is important to follow the sequence of ingredients.

Place in the planetary flour with cold butter into small pieces with hook and leaf mix the two ingredients you will get a compact and composed of sand.

Now add the two sugars, salt, lemon zest and add the yolks, stirring constantly to give a minimum of firmness to the pasta, always in crumbs. (I used the planet but without it you can use the hoses hook or by hand using two forks, although it will be more difficult)

Cover with parchment paper on the bottom of a pan with a zipper diameter of 24 cm and just over half the dough clothe bottom and edges a bit 'raised without much pressing the crumbs, put the rest of the dough on a sheet of parchment paper giving it the shape of the pan without too compacted. Most important is rest in refrigerator for at least 1 hour, half the time I put in the freezer.

Meanwhile, prepare the custard boil the milk with the lemon zest and half the sugar.

In another pan Beat the egg yolks with the remaining sugar, then add the flour and milk, stirring constantly, without boiling the peel of the lemon, put everything on the stove and bring to the boil add the lemon and allow to cool.

Riprendere la tortiera e distribuire sopra la crema ormai fredda, ricoprire tutto con le briciole dell'impasto rimanente e cuocere in forno già caldo a 180° per circa 25 minuti.