La ricetta Tartellette di farro con crema e pesche
Queste deliziose tartellette sono ideali per un buffet estivo, grazie alla fusione di sapori between the earthy flavor of farro, the sweetness of peaches, and the richness of cream. Le tartellette possono essere preparate con largo anticipo e conservate in frigo, rendendole un’ottima scelta per eventi sociali.
- Impasto: Mescolo la farina di farro con la farina 0, lo zucchero, la scorza di limone, la vanillina e la maizena. Impasto il composto until it becomes smooth and uniform, then cover with plastic wrap and refrigerate for at least 30 minutes.
- Crema: In a separate bowl, whisk together the tuorli, sugar, and vanilla seeds until smooth. Add the maizena and whisk until well combined, then gradually add the milk while whisking. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 5 minutes, or until the cream has thickened. Remove from heat and let cool.
- Tartellette: Roll out the impasto to a thickness of about 3/4 millimeters and use a cookie cutter or a glass to cut out circles. Place the circles in a muffin tin and refrigerate for at least 30 minutes. Bake at 180° for 17-18 minutes, or until the edges are golden brown. Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Garnish: Once the tartellette have cooled, fill each one with a spoonful of marmellata di pesche, then pipe a dollop of crema on top. Decorate with a slice of peach.
Per maggiori dettagli o varianti vai alla ricetta completa.
