Servings:
6
Prep time:
60
Cooking time:
15
INGREDIENTS
- - 12 strawberries
- - 200 ml of milk
- - 100 g of white flour
- - 20 grams of rice flour
- - 1 egg yolk
- - 3 tablespoons of brown sugar
- - 20 g of pine nuts
- - 12 pistachios
- - 1 piece of vanilla
- - 1 teaspoon of baking powder
- - 2 tablespoons of sunflower oil
- - Orange liqueur
INSTRUCTIONS
- Mix the flour with baking powder, form the fountain and arrange in the center the pine nuts, half the sugar, oil and milk need to get a smooth mixture. Wrap it in a damp cloth and keep in the refrigerator for 30 minutes.
- Bring to a boil 150 ml of milk with the seeds extracted from the vanilla bean.
- Beat the egg yolks with the remaining sugar and a few tablespoons of warm milk. Stir in the rice flour and stir until creamy. Add the remaining milk and put the cream on the stove over low heat, cooking it until the first signs of a boil. Unite little orange liqueur and let cool.
- Roll out the dough thinly and coated for 12 tarts from 6-7 cm in diameter. Prick the bottom and put in the oven for 10 minutes at 180 ° C.
- Fill the cakes with cream, putting aside a teaspoon. Add on each one strawberry, dip a little cream on the strawbery and „glue“ the pistachios on it.
