Buongiorno a tutte/i e buon inizio di Marzo!
Voglio anzitutto chiedervi scusa per la mia recente assenza dai vostri blog, nonchè dal mio, ma questa was a pretty intense week!
flu, problems connecting to the PC, my first burn to the hand in the oven ... but fortunately my birthday February 24:)
Now everything is solved, the fever is gone, the computer is restored, the hand is bandaged and I find myself with more years! Eh eh!
I admit, some peccadillo me for my birthday I am given, I made a wonderful cake that I will post the mimosa 'March 8 and tasty little things to celebrate in the office. Just do not let
for "dry" will result (and sorry for the photo but I was running with one hand and less) a recipe for a tart that I had so successfully among his colleagues.
To realize I used the magic and quick preparation of custard
MOLINO CHIAVAZZA and delicious cherry jam
bells company that produces natural products, like home-made, must try .
The pan is used for pies with detachable bottom
GUARDINI which is a real help in the kitchen.
you ever had to cook in the classic baking your pies and to break them out?
With the removable bottom of Guardini this will not happen again! For more information please
click here.
Ingredients 300 g flour 00 180 g caster sugar 180 g butter
150 g almond flour (or finely ground almonds) 1 egg and 2 egg a pinch of salt a pinch of baking soda Preparation shortbread ALMOND 1. In a large bowl or clean the table you have "fountain" 00 and that the flour and almonds.
2. Add the middle sugar, eggs, cold butter cut into chunks with the knife, salt and baking soda.
3. You begin to tweak the ingredients with your fingers and then with your hands quickly, and get to mix solid un'impasto to be given a ball to be wrapped in foil.
4. Let rest in refrigerator for at least 10 or 20 minutes in freezer.
It 'obvious that you can do the operation with the mixer.
In the meantime prepare the custard according
this recipe or use the fast preparation of Molino Chiavazza you can find here
.
Just open a bag of prepared, pour into a bowl with high sides, add 300 ml of milk and with the help of a whisk in 3 minutes, the cream will be pronta.
Una volta trascorso il tempo di posa, stendete la pasta frolla con un'altezza di mezzo cm, sistematela nella teglia facendola aderire bene sul fondo e sui bordi, eliminando gli eccessi con un coltello.
Stendete la crema pasticcera e la confettura di ciliegie. Chiudete con le classiche strisce di pasta di due cm circa per creare l'effetto crostata.
Infornate a 180° C per 35/40 minuti.
Another award ... This has given me Alessandra [ Creatures OOAK Ale ], also a partner of forums like the other two girls up there ... grazissime Ale! : *** 
