250 g of Molino Rossetto “00” flour
150 g of butter
100 g of sugar
A pinch of salt
For the cream:
500 ml of milk
4 tablespoons of sugar
2 egg yolks
2,5 tablespoons of Molino Rossetto rice flour
Half vanilla pod
Organic lemon zest
Strawberries or raspberries
Pour the flour in a bowl, add sugar and a pinch of salt. Cut butter and knead it with flour until you will have some crumbs, add the egg yolks and lemon zest. Knead and make a ball. Cover the ball with clingfilm and let it rest in the fridge for 30 minutes.
Meanwhile prepare the custard. In a little pot heat milk with lemon peel and half vanilla pod. Beat the egg yolks with sugar, add rice flour and combine all the ingredients. When milk will reach the boiling point, remove lemon and vanilla pod; pour some tablespoons of milk on the custard and continue to blend. At this point, bring again the pot to the stove with remaining milk and add diluted cream. Continue to blend the custard until it will be thickened and let it cool.
Roll out shortcrust pastry and line a mould, perforate the surface with a fork and bake in preheated oven to 180°C for 15 minutes.
Let the shortcrust pastry case cool and pour inside the cream, then decorate with strawberries or berries which you had cut adding lemon juice.
Paint the fruit with jelly.
Let it rest in the fridge for 3 hours at least.