Una distesa di margherite…
È bello pensare come ci si può perdere sconsideratamente in una margherita!
(Anna Morrow Lindbergh)
Cosa ti passa per la testa?..
Una distesa di margherite… infinita.. un pensiero fisso…e da li volevano uscire..
Quindi semplicemente è nata lei una crostata con frolla all’arancia e cardamomo, un curd all’arancia e tantissime margherite di frolla agli albumi.
La frolla profumatissima e friabile si sposa benissimo con la cremosità e il gusto piacevolmente aspro e dolce del curd all’arancia.
Un pensiero semplice e leggero…
A parte la cottura infinita delle piccole e tantissime margherite …
Un dolce piacevole e divertente da realizzare anche con i vostri bambini (almeno saprete a chi far fare la miriade di margherite…).
La dedico alla mia amica @althea_sweet_breakfast perché la immagino così.. che corre e si rotola felice in una distesa immensa di margherite .. auguri amica.
La felicità è un concetto semplice ma mai banale…
La ricetta della frolla agli albumi è di @althea_sweet_breakfast
Ricetta – Crostata con curd all’arancia
Ingredienti
(Per uno stampo da 22cm)
Procedimento
Per la frolla classica in una ciotola sabbiare il burro freddo a cubetti con lo zucchero e la farina, unire i tuorli, un pizzico di sale, la buccia di arancia, il cardamomo in polvere e impastare sino a formare un panetto omogeneo.
Lasciarlo riposare in frigorifero per 30 minuti avvolto nella pellicola.
Stendere la frolla dello spessore di circa 3 mm e rivestirci uno stampo da crostata, vi consiglio uno stampo con fondo removibile.
Cuocere il guscio di frolla in bianco con i pesi (legumi secchi, riso, ecc in modo che mantenga la forma) a 170 °C per 15 minuti, poi per altri 5 minuti senza pesi.
Per la frolla agli albumi sabbiare la farina con l’amido, lo zucchero e il burro freddo a cubetti, uniare gli albumi e impastare formando un panetto omogeneo.
Lasciarlo riposare in frigorifero per 30 minuti avvolto nella pellicola.
Iniziamo a preparare le nostre margherite, colorare una piccola parte di frolla con la curcuma, ci servirà per la parte centrale delle margherite.
Per creare le margherite di diverse dimensioni ho utilizzato degli stampini ad espulsione da cake design.
Creare con gli stampi le margherite mettendo al centro una piccola pallina di frolla gialla e cuocerle a 170°C per 3 minuti, sono molto piccole la cottura dovrà veramente breve altrimenti potreste rischiare di bruciarle.
Per il curd mescolare in un ciotola il succo, lo zucchero, le uova e l’amido.
Cuocere a bagnomaria continuando a mescolare con una frusta finché non si addensa (5 minuti circa).
Toglere dal fuoco e unire il burro a cubetti, continuare a mescolare sino a rendere il composto omogeneo.
Versarlo in un barattolo sterilizzato o in questo caso direttamente sul guscio di frolla.
Lasciare in frigorifero a compattare prima di decorare con le margherite.
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