Recipe Tart with whipped pastry of of 27-04-2019 [Updated on 29-04-2019]
There tart with whipped pastry is a recipe by Luca Montersino, also known as Linzer tart. It is precisely a recipe based on whipped shortcrust pastry, a preparation that until now I had only used to make cookies. In this case, however, it also has an extra peculiarity: to make the pastry even more crumbly, the yolks are firm, as for the canestrelli. I had never used it for a tart because of its delicacy and crispness. But I decided that all in all it was worth a try, perhaps using the Montersino recipe;) And well I did! I got a really special tart, with the pastry that melts in your mouth with every bite. In short, whether you want to stuff it with jam, cream or Nutella, get to work, because you absolutely have to try it!
How to make a tart with whipped pastry
First cook the eggs until they are hard-boiled, then peel them, open them and get the yolks.
Put them in a colander and pass them.
Work the butter with a whisk together with sugar, cinnamon, lemon peel and rum, until you get a "cream" consistency.
Then add flour and egg yolks and work briefly to mix.
Put the assembled pastry in a pastry bag with a striped nozzle and start creating the tart in the mold lined with parchment paper.
Shape the bottom and edges, then add the topping, gently leveling the surface.
Finally create a devotee intertwined with the remaining pastry.
Bake in a preheated convection oven at 180 ° C for 25 minutes or until golden brown.
The whipped shortcrust tart is ready: let it cool completely before gently pulling it out of the mold and serving.