There is a smell that tells of summer, the weekend, the family gathered around a homemade cake: that of a freshly baked tart. Preparing it in the open air, in a Palazzetti outdoor kitchen, is a gesture that combines tradition and the pleasure of outdoor living.
Contents
Thanks to the wood-fired oven with thermometer and smoke register valve, even the most delicate cooking processes find the right balance. And with the brushed stainless steel pastry board, working the pastry becomes a simple, precise and clean gesture.
The result is a cake that conquers at first glance. And at the first bite.
Ingredients
For the cream
- Ready-made Italian-style diplomatica, lemon flavoured
For the shortcrust pastry (½ kg of dough)
- 250 g 00 flour (best if max. 12 g protein/kg), plus flour for dusting
- 150 g butter
- 100 g icing sugar
- 40 g egg yolks (approx. 2-3 eggs)
- A pinch of salt
- 1 vanilla pod
- Grated lemon peel
To complete
- Fresh fruit to taste (raspberries, cherries, blackberries, blueberries, kiwi, pineapple, strawberries…)
- Mint leaves
- Preparation for jellying the fruit (optional, recommended if serving outside)
Preparation
- Prepare the shortcrust pastry by combining flour, chopped butter, icing sugar, egg yolks, salt, the seeds of the vanilla pod and lemon zest. Work quickly until the dough is smooth. Wrap in cling film and leave to rest in the refrigerator for at least 1 hour.
- Roll out the shortcrust pastry on a lightly floured stainless steel pastry board, then place it in a cake tin.
- Bake in a preheated oven at 160 °C for about 30 minutes. Check the temperature with the thermometer and adjust the draught with the smoke valve. The pastry should be golden and crumbly.
- Let the base cool completely, then fill with the diplomatic cream.
- Top with the chosen fresh fruit, arranging it carefully. If required, prepare and distribute the jelly according to the package directions.
- Add a few mint leaves and serve.
