TART WITH CHEESE CREAM AND PEAR JELLY
The protagonist of this recipe: Lactose-Free Brigante
Ingredients
4 people- Ready shortcrust pastry 400 g
- Milk 200 ml
- Cream 100 ml
- Vanilla bean 1
- Egg yolks 3
- Brown sugar 40 g
- 00 flour 30g
- Lactose-free Brigante 80 g
- Coscia pears 600 g
- Sprigs of helichrysum 6
- Isinglass 20 g
- Small bunch of mint 1
Method
The base of the cheese tart
Roll out the shortcrust pastry to a thickness of 3 mm, cut 4 disks and bake them in the oven at 170° C for 20 minutes, when cooked, let them cool out of the oven.
The cheese cream
Mix the egg yolks with sugar in a bowl.
Boil milk with vanilla, add the egg yolks already mixed with sugar, flour and Lactose-free Brigante.
Cook for 6/7 minutes and let cool.
Whip the cream and add it to the previous mixture, mixing from bottom to top.
The jelly
Put the isinglass gelatine sheets in cold water for 5 minutes, then squeeze them and melt them in hot water.
Blend the peeled pears with sprigs of helichrysum, filter and add the softened and melted isinglass.
Pour into a plate and let solidify in the refrigerator.
Compose salty cheese tart
Take the already cooled shortcrust pastry disks.
Put the cheese mixture in a pastry bag with a smooth 10 mm nozzle and shape small tufts over the entire surface of the disks.
Complete with the diced gelatine, mint leaves and serve.
RECIPE BY: Luisa Bayre and her staff
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