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Crostata rustica alla crema pasticcera

Ingredients 170 grams of wheat flour mill Chiavazza

100 grams of flour ; for cakes, pies and cookies Molino Chiavazza

4 egg yolks 100 grams butter 100 grams sugar

a glass of ice water 1 pinch of salt

For the filling:

1 package of cream right out of ( without cooking) Molino Chiavazza

300 ml of milk

250 grams of dark chocolate

chopped white chocolate

Preparation Sift the whole wheat flour and place on pastry flour added to the white space at the center and formed a ask yourself the egg yolks, sugar, salt and butter cut into pieces, working the dough by adding little by little the ice water, such as the pasta absorbs. Form a ball, flour it and put it in the fridge for half an hour.

Roll out on a baking pan for cakes and cover with greaseproof paper. Cook the beans with the above for at least 40 minutes at 180 degrees. Once out of the oven let it cool. Meanwhile, the fire melt the chocolate with a little milk. With a bag of prepared custard Molino Chiavazza, we prepare our cream, mixing the contents of the envelope with the milk. We work with an electric mixer for several minutes until creamy smooth and homogeneous. That is one of Molino Chiavazza custard that really prepares you in a few minutes: no need for cooking, it is easy to prepare, it tastes fresh and delicate scent of vanilla which is accompanied by a delicate note of lemon. To join this
the melted chocolate and let cool in refrigerator. Spread the cream on the bottom of our pastry and sprinkle with chopped white chocolate

Here's a rundown of the products used: