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three flavors


This tart was born typically need to dispose of certain ingredients of the expiration distributed freezer, refrigerator and pantry.

As the piece de resistance was a Palletta to be disposed of pastry, then, is the base of the tart, baking, however, is that I have chosen white because of the filling ingredients.

on filling a few more words ... Meanwhile I had not even an egg to arrangements which ... and then a double stuffing for some reason more than the mere disposal ...

In fact, the two creams taken alone as the only filling for those who would be excessive to those for the other ... the hazelnut ganache on the basis that the fatness of pastry would further highlight the cream instead of rice for the "sandy" texture.

Used together in my opinion, the two creams are balanced and complementary, the macaroon crumbs then closes the binding framework of the flavors perfectly with both.

doses should be given right to a cake of 25-26 cm in diameter, the creams that I did at the start were a bit 'more abundant ... In making the recipe below, however, I should have just calculated.



Pastry Ingredients 550 gr (see dosage and procedure in this recipe) Milk 250 ml

Farina 100 g rice 100 g sweetened condensed milk

Milk Chocolate Cream 90 gr 90 gr

hazelnut flour 90 g 30 g crumbled Amaretti



procedure
Roll the pastry into the pan and cook it "white" or lined with aluminum foil, fill with beans and place in preheated oven.


Cook 15 'to 170 ° at the bottom, then remove foil with vegetables and finish cooking for another 5-10'.

Remove from oven and allow to cool, then unmold and place on serving platter.

Meanwhile prepare the cream by heating the rice milk and rain rice flour.

Cook over low heat until it begins to thicken (watch out for lumps!) Then add the sweetened condensed milk and cook for another few minutes until it is well thickened.

Remove from heat and let cool, stirring from time to time to not let it dry to form a patina on the surface.

Metter an hour in the fridge to cool further.

Prepare ganache by placing the finely chopped chocolate in a bowl, boil the cream and throw in a shot on the chocolate, stir quickly to mix and then add the sifted flour and nuts previously.

Hazelnut Spread the ganache on the bottom of the tart Cold


put the cold cream of rice in a sac-a-few with a star nozzle and distribute it in some file equidistant between leaving them the space to put as many files.



Finely chop the macaroons, sprinkle the entire surface of cake with the mixture and then remaining in the sac-a-few complete filling the empty file.