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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN. COOKING TIME: 60 MIN. SERVINGS: 12 COST: MEDIUM
First thing double the Pasta Frolla (1) recipe.
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Prepare the Crema Pasticcera (double the recipe but add one extra egg yolk)
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9-inch spring form pan.
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RECIPE
HEAT OVEN AT 350°F
1) Line with parchment or baking paper and butter a 9-inch spring form pan
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2) Press a little more then half of the Pasta Frolla on the bottom of the pan and prick with fork. put the remainder Pasta Frolla in refrigerator.
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3) Bake about 20 minutes or until golden.
Start the Crema Pasticcera. Take the pan out of the oven and let cool. |
4) Press the remainder Pasta Frolla or as much needed on the sides of the spring form pan (arrive to the top).
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5) If you have some extra Pasta Frolla you can roll out and cut it in strips to arrange them in a chequered pattern over the cake.
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6) Pour the Crema Pasticcera in the pan, arrange the strips in a chequeres and curl down the edges with spatula.
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7) Bake for another 20 to 30 minutes or until golden. Serve warm, at room temperature or refrigerate.
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8) Garnish as you like and sprinkle with powdered sugar.
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