Crostata with Milk and Almonds
Category: Desserts
Servings: 8
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 245g |
| Almond flour | 245g |
| Butter (cold) | 245g |
| Eggs | 100g |
| Sugar | 50g |
| Whole milk | 400g |
| Sugar (for cream) | 80g |
| Rice flour | 50g |
| Vanilla bean | 1 |
| Sliced almonds | 50g |
| Apricot jam | 1 tbsp |
Instructions:
1. Prepare the Almond Shortcrust:
Start by preparing the shortcrust for the crostata. In a large mixing bowl, combine the almond flour and regular all-purpose flour. Add 50g of sugar to the dry ingredients, mixing everything together. Next, cut the cold butter into small cubes and add it to the flour mixture. Use your hands to work the butter into the dry ingredients until the mixture becomes crumbly, resembling breadcrumbs.
Once the butter is well incorporated, add the eggs. Mix them into the dough, working quickly to combine until the dough starts to come together. Don’t overwork it; just enough to form a cohesive dough.
Transfer the dough onto a flat surface and shape it into a disc. Wrap it tightly in plastic wrap and let it chill in the refrigerator for at least 30 minutes to rest.
2. Make the Milk and Rice Cream:
While the dough is resting, make the creamy filling. Pour the whole milk into a saucepan and add the 80g of sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves completely.
Add the rice flour to the milk, whisking to prevent any lumps from forming. Cut the vanilla bean in half lengthwise, scraping out the seeds with the back of a knife. Add both the seeds and the pod to the milk mixture. Continue cooking and stirring the cream until it thickens to a pudding-like consistency.
Once the cream has thickened, remove the saucepan from the heat. Discard the vanilla pod and transfer the cream to a bowl to cool. You can rinse and save the vanilla pod for future use or scrape the seeds into the cream for a more intense flavor. Cover the cream with plastic wrap to avoid a skin from forming.
3. Assemble the Crostata:
Once the dough has rested, remove it from the refrigerator. Divide it into two parts: reserve 1/3 of the dough for the top layer, and set aside the remaining 2/3 for the base. Roll out the larger portion on a floured surface until it’s about 0.5 cm thick.
To transfer the rolled dough into a 24 cm tart pan, lightly dust a rolling pin with flour and wrap the dough around it. Gently unroll the dough over the pan, pressing it down to fit and trim any excess with a knife. Do not discard the dough scraps; instead, combine them with the reserved dough, quickly kneading them together to form the top layer.
Prick the bottom of the tart shell with a fork to prevent bubbling during baking.
4. Add the Milk and Almond Cream Filling:
Pour the cooled milk and rice cream into the prepared tart shell, spreading it evenly. Roll out the reserved dough to the same thickness as before and place it over the top of the filling. Pinch the edges together to seal the two layers of dough, pressing gently to make sure they are well-adhered.
Use the tip of a knife to make small decorative slashes on the top layer of dough. Brush the surface with a thin layer of apricot jam for a glossy finish.
5. Bake the Crostata:
Preheat the oven to 180°C (350°F). Place the assembled crostata in the preheated oven and bake for 30-40 minutes, or until the pastry is golden brown and the filling has set.
6. Finish and Serve:
Once the crostata is baked, remove it from the oven and allow it to cool before removing it from the pan. Garnish the top with sliced almonds for an added crunch and a beautiful presentation.
Serve the Crostata with Milk and Almonds chilled or at room temperature, and enjoy the rich, creamy texture combined with the fragrant almond flavor. Perfect for a cozy dessert after dinner or as a sweet treat for a special occasion!
This delicious crostata combines the rich creaminess of milk and rice with the delicate flavor of almonds, making it a truly decadent dessert. Enjoy this Italian classic at your next family gathering, and watch it disappear in no time!
