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wishes, Ms. Tart or Crostatone? :)

you post this recipe after having finally completed another chapter.

I did take the exam for the classification of a training course, which took me a year and that committed my life with ups and downs, moods and bad moods, and I felt cornered because it was one of those things without organization, I'm sorry leave so many new faces known for a year and never see again, it was a little 'how to get back in high school, those common emotions, the jokes, the profs that break and do not understand (for us of course!;)). I was a bit 'anxious but it to him' I see I made it! I do not care about anyone! As soon as I start to speak before a commission hearing me and I relax and worry ends well, unlike many that go into paranoia, gets excited or become blocked. And I'm a special case! : D For me the anxiety manfesta days before!

Before the course I left college (finally I think I can talk about it without I am sad, perhaps), I looked for a job that has not arrived, and I did and experienced a lot of other things that do not tell you because I know so much about New Year's speech that will delight you later. : D

It 's the first time that I give you my share of something. Perhaps it will serve to give a little 'more heat in this blog that I still feel a bit' cold and the confidence that I will be accepted in a lot to me! I'm just satisfied but unfortunately this course will not change anything, but I always believe that life is infinite and that everything sooner or later will then depend on the roads that I want to go.

not take the habit, I do not think I will often, at least not for my private things. I would like this web space to take just my passion and distraction and leave everything I have in reality and everyday life, but this space is also, above all, part of me! :)

Well now I leave you with this Queen of tarts, my favorite among many! : P

pastry tart Cocoa and Imitation with Nutella ® Hazelnut Cream and Pastry is equivalent to a mountain of calories but it is so good that I am not resist gobble it all. I for my cakes do not go crazy, because I find more good than others, or those bought, maybe because I try that flavor in my dishes from particular that I can not find it too simple! I go crazy for the crust (See canestrelli: P) and when I ate the tiny tarts since I have always liked:)

am always in constant search of cake of my dreams that strabuono, I'm trying so many, all very good, even the legendary queen scallops are something magical! I could define the latter and this tart my favorite desserts, but I do not know whether to call it "sweet that I could not do without," why should I try first to say it all: P otherwise would risk the next sweet to say: "this too drives me crazy .. ": D so I will only draw up a list of my favorite desserts and super good or warhorses, call them as we please. : D

But so far this is one of my favorite cakes because it is full of good ingredients, which combined together make a wish for me and I hope all the greedy! :) Otherwise, what you are greedy? : D

Well let's full of calories and enjoy this delicacy that drives me crazy! :) I'll just make the

subitissimooooo: P

(You see I like, right?)

ingredient

For 'dough:

250 grams of flour 150 g butter

100gr sugar 1 egg 2 red

peel zest of 1 lemon 1 pinch of salt

50 grams of hazelnuts

50 grams of cocoa (I put 3 tablespoons, I wanted the super chocolaty: P)

For stuff and Garnish:

half jar of hazelnut cream (I used a similar Nutella ®), approximately 200 grams or otherwise as desired

6 egg yolks (I put 5 because it seemed a waste, but the next When I try 4, so I'll see the result)

200 g sugar 500 ml milk

The peel of a lemon (if you prefer a vanilla bean, but the contrasts a delicate lemon flavor and does not feel much)

65 grams of flour (2 tablespoons normal)

PROCEDURE

For 'dough:

Sift flour and cocoa together and place in a fountain. At the center of the pile to be charged a hole, taking care to see the table, because the ingredients do not have to approach them. Break the egg and separate 2 red and pour it, do the same with sugar, chopped nuts, grated rind of one lemon and a pinch of salt. Lastly, cut the butter into small pieces and drop them on the edges of the flour. Stir with a fork, the center dropping the flour little by little, then put your hands in the dough and knead the butter last, do not add liquid because it has to be optimal and consistent with your hands and you melt the butter with the manipulation. This being a classic pastry must be processed with only the fingertips with hands are not too hot so I suggest you put them under running water, cold of course. Do not worry if it appears at the beginning does not shrink, m crumbled as if you join, you need a little 'patience el'accortezza to mix with your fingers.

Let rest in refrigerator for an hour in a bowl covered with plastic wrap.

For the filling and garnish:

Meanwhile prepare the cream, then so will have plenty of time to cool down slowly!

Boil milk in a bowl with half the sugar and mash in a few pieces of lemon peel.

Apart beat the egg yolks with remaining sugar, add the flour and, stirring, pour in hot milk filtrate.

Place the cream over medium heat and, stirring constantly, addensatela.

Allow to cool before stuffing the tart.

Preheat the oven for 15 min at 180 ° C

Take the dough and keep just a little to the strips. This recipe for the tart is just 24 cm in diameter and will not advance even one piece. I think it's appropriate because there is no waste, and no question arises as to drain, the only downside is that you need to adjust sull'impasto be spread thin and not too much to make the dough a little to take away for the final grid.

Spread the dough with a rolling pin and with it, help yourself to lay the dough on the pie crust. Do join the edges of the waves wall and bottom of the cake, Prick the edges with a fork and spread a thin layer of Nutella and then cover them with all the custard.

Cut into strips and arrange them in the grid, I've made 7 7 horizontal and vertical.

Pull the edges and drop them down as you can (taking into account that the cream should not come out from the edges. It overlapped on the grid.

Cover the baking sheet so as not to dry out the cream and bake in oven gas, preheated for 20 minutes at 180 ° C at the highest the oven. After that, remove the foil and continue for another 15 minutes.

PS: Always remember that the crust is in oven, cook always been soft, but that as soon as it cools and becomes hard or crunchy . So do not be fooled, as has already happened to me (knowing PUR ahahah damn me). If we believe that depending on your oven cooking has been found but the soft, then it is ready. Turn off the oven, leave the crust and let cool on wire rack, making sure that will not break, just because the hot water is crumbly but if you do it cool in the pan ports will become harder because of heat retained by the material of the tin.