Shortcrust pastry sweets with custard cream, for me, are a childhood memory. My grandmother, originally from a small town in Puglia, prepared them every Sunday morning. The scent that spread throughout the house was unmistakable, a prelude to a day of celebration and conviviality. Her recipe, handed down from generation to generation, was my inspiration for this version with the Thermomix®, which I tried to make as faithful as possible to the original, while taking advantage of the practicality and precision of this fantastic appliance. The shortcrust pastry is the basis of everything. The 00 flour, fine and delicate, gives a crumbly consistency that melts in your mouth. The cold butter, cut into pieces, is essential to obtain a perfect shortcrust pastry: it must not soften too much during processing, otherwise the final result will be hard and compact. The sugar, in this case, not only sweetens, but also contributes to browning during cooking. The eggs, finally, bind the ingredients and give elasticity to the dough. The ammonia for sweets, an ingredient often forgotten, is the secret for an even lighter and crumbly shortcrust pastry. The custard cream is the heart of these sweets. The lukewarm milk, heated slightly, facilitates the dissolution of sugar and cornstarch, avoiding the formation of lumps. The egg yolks, rich in fats, give the cream a velvety consistency and an intense yellow color. The cornstarch, on the other hand, is the thickener that allows the cream to reach the right consistency during cooking. The grated lemon zest, finally, gives a fresh and intoxicating aroma, which goes perfectly with the sweetness of the cream. As for the preparation with the Thermomix®, it is important to carefully follow the times and speeds indicated. For the shortcrust pastry, it is essential not to work the dough too much, otherwise it will become hard. For the custard cream, on the other hand, it is important to mix continuously during cooking, to prevent it from sticking to the bottom of the bowl. A trick for an even smoother and more velvety cream is to pass it through a sieve after cooking. For a vegetarian version, the butter can be replaced with high quality vegetable margarine. For a vegan version, you can use vegetable milk (for example, soy milk or almond milk) and replace the eggs with a mix of cornstarch and water. You can also add other spices to the custard cream, such as vanilla or cinnamon, for an even richer and more complex flavor. The shortcrust pastry sweets with custard cream are perfect to enjoy warm, perhaps accompanied by a good coffee or a glass of fresh milk. They can also be served with a sprinkling of icing sugar or with a scoop of vanilla ice cream. They can be stored in the refrigerator for a couple of days, closed in an airtight container. They can also be prepared in advance and frozen, both raw and cooked. In this case, it is important to thaw them slowly in the refrigerator before cooking or serving.

Shortcrust Pastry Sweets with Custard Cream

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Description

Ingredients (13 ingredients)

Preparation (11 steps)

Preparation of the custard cream

Adding the dry ingredients

Incorporating the milk

Cooking the cream

Cooling the cream

Preparation of the shortcrust pastry

Adding the wet ingredients

Resting the shortcrust pastry

Rolling out and cutting the shortcrust pastry

Filling the pastries

Brushing and baking

Finished cooking? Great! 🎉

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