The dough for delicious tarts is prepared with great care to achieve a perfect texture. The first step is to sift the flour onto a clean work surface, ensuring that no lumps remain. This will help achieve a fine and even dough. In a separate bowl, cream the soft butter with the sugar, vanilla, and baking soda until the mixture becomes creamy and homogeneous. This step is essential, as the butter must be well incorporated to give the dough a rich flavor and a fluffy texture.
Once you have obtained a fine cream, gradually add the eggs, mixing constantly. It is important to incorporate the eggs one at a time to avoid the mixture curdling. Next, add the grated lemon and orange zest, which will add a citrusy and fresh note. Once all the ingredients are well mixed, start incorporating the flour, mixing gently until it is completely absorbed. Here, it is essential to knead the dough quickly and gently so that it does not warm up, in order to maintain the tart's crispy texture.
Once the dough is formed, wrap it in plastic wrap and refrigerate for about 30 minutes until it becomes firmer. This will facilitate the subsequent rolling out. After the resting time has passed, roll out the dough on a lightly floured surface to a thickness of about 1/2 cm. Use a cutter to cut circles from the dough, which will be used to line the tart pans. Place the circles in the tart pans, taking care to press them gently against the bottom and sides.
Preheat the oven to 180 degrees Celsius and bake the tarts for 20 minutes or until they become lightly golden. In the meantime, prepare the vanilla cream. In a pot, bring half of the milk to a boil, while mixing the other half with the other ingredients: sugar, egg yolks, and flour. Whip the egg whites with 75 g of sugar until frothy. When the milk begins to boil, gradually pour it over the egg mixture, stirring continuously, then put everything on low heat, stirring until the cream thickens, having the consistency of polenta.
Once the cream is ready, add the whipped egg whites, mixing carefully so as not to lose the air from the foam. After the tarts have completely cooled, fill them with the vanilla cream, leaving room for decoration. For a perfect finishing touch, decorate with fruit from a compote or fresh fruits, such as raspberries, strawberries, or kiwifruit, which will not only add an attractive appearance but also a pleasant contrast of flavors. These tarts are not just a visual delight but also a culinary treat, perfect for any occasion!
Once you have obtained a fine cream, gradually add the eggs, mixing constantly. It is important to incorporate the eggs one at a time to avoid the mixture curdling. Next, add the grated lemon and orange zest, which will add a citrusy and fresh note. Once all the ingredients are well mixed, start incorporating the flour, mixing gently until it is completely absorbed. Here, it is essential to knead the dough quickly and gently so that it does not warm up, in order to maintain the tart's crispy texture.
Once the dough is formed, wrap it in plastic wrap and refrigerate for about 30 minutes until it becomes firmer. This will facilitate the subsequent rolling out. After the resting time has passed, roll out the dough on a lightly floured surface to a thickness of about 1/2 cm. Use a cutter to cut circles from the dough, which will be used to line the tart pans. Place the circles in the tart pans, taking care to press them gently against the bottom and sides.
Preheat the oven to 180 degrees Celsius and bake the tarts for 20 minutes or until they become lightly golden. In the meantime, prepare the vanilla cream. In a pot, bring half of the milk to a boil, while mixing the other half with the other ingredients: sugar, egg yolks, and flour. Whip the egg whites with 75 g of sugar until frothy. When the milk begins to boil, gradually pour it over the egg mixture, stirring continuously, then put everything on low heat, stirring until the cream thickens, having the consistency of polenta.
Once the cream is ready, add the whipped egg whites, mixing carefully so as not to lose the air from the foam. After the tarts have completely cooled, fill them with the vanilla cream, leaving room for decoration. For a perfect finishing touch, decorate with fruit from a compote or fresh fruits, such as raspberries, strawberries, or kiwifruit, which will not only add an attractive appearance but also a pleasant contrast of flavors. These tarts are not just a visual delight but also a culinary treat, perfect for any occasion!
Ingredients
Dough: butter 100g sugar 100g eggs 2 pcs flour 280g baking soda 1 teaspoon grated lemon and orange zest vanilla. Vanilla cream: milk 650ml sugar 225g flour 125g eggs 3 pcs vanilla bean 1/2 a pinch of salt.