Tart with strawberries cream

  • Crostata con crema alle fragole


For the base:
200 g of Molino Rossetto “00” flour
100 g of Molino Rossetto oat flour
1 egg
1 case of baking powder
100 g of sugar
1 tablespoon of honey
110 g of butter
For the cream:
250 ml of milk
2 eggs
100 g of sugar
2 baskets of strawberries
50 g of cornstarch
Lemon zest


In a bowl pour the flours, sugar, honey, egg, and blend all the ingredients; add melted butter and in the end baking powder. Knead until the dough will be uniform, cover with clingfilm and let it rest in the fridge for 30 minutes.

Meanwhile clean strawberries and blend.

Beat the egg yolks with sugar. When they will be foamy add cornstarch, milk and in the end strawberries’ pulp and lemon zest.

Move all in a little pot, let it thicken continuing to blend and let it cool.

Bring the dough and make a base for the tart, perforate with a fork, add cream, with remaining dough make some decorations.

Bake for 30 minutes in preheated oven to 160°C.

Recipe and photo by Fabiola di Olio e Aceto Blog with Molino Rossetto flours.

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