Crostata con Fiori di Ananas by @cakeofgina_

Name: Crostata con Fiori di Ananas
Prep time: 75 min
Cook time: 110 min
Total time: 185 min
Yield: 8 servings
Ingredients: 250 g Flour 00; 150 g Butter; 100 g Icing Sugar; 170 g Egg Yolks medium, for the diplomat cream; 2.5 ml Vanilla for the shortcrust pastry, amount not given, for the diplomat cream; 0.3 g Salt a pinch; 200 g Raspberries; 3 tbsp + 150 g Sugar for the compote, for the diplomat cream; 15 ml Lemon Juice juice of half a lemon; 400 ml Milk for the diplomat cream; 100 ml Cream for the diplomat cream; 35 g Cornstarch; 2 g Lemon Zest; 250 g Mascarpone added once the cream is cold; 900 g Pineapple sliced about 2mm thick; 120 ml Alchermes for soaking the pineapple slices; 0.2 g Food Coloring Powder the tip of a teaspoon; 15 g Jam used to make the poppy seeds stick at the flower centre; 3 g Poppy Seeds for the flower centre

≈ 3h5

8 servings

🌾

250 g

Flour 00

🧈

150 g

Butter

🍬

100 g

Icing sugar

🥚

170 g

Egg yolks

🍦

2.5 ml

Vanilla

🧂

0.3 g

Salt

🫐

200 g

Raspberries

🍬

3 tbsp + 150 g

Sugar

🍋

15 ml

Lemon juice

🥛

400 ml

Milk

🥛

100 ml

Cream

🌽

35 g

Cornstarch

🍋

2 g

Lemon zest

🧀

250 g

Mascarpone

🍍

900 g

Pineapple

🍷

120 ml

Alchermes

🧴

0.2 g

Food coloring powder

🍓

15 g

Jam

🌱

3 g

Poppy seeds

Rub
- all-purpose flour
- unsalted butter
- Vanilla
Rub the all-purpose flour, unsalted butter, icing sugar, vanilla, and salt together until sandy.
Press
- egg yolk
Add 2 egg yolks and press the dough together; chill it for 30 minutes.
Roll
Roll the dough into a 9-inch tart pan and prick the base.
Line
Line the shell with parchment paper and fill it with pie weights.
Bake
Bake the tart shell at 170°C / 340°F for about 25 minutes; cool it completely.
Cook
- raspberries
- granulated sugar
- lemon juice
Cook the raspberries, 43 g granulated sugar, and lemon juice for 10 minutes.
Cool
- raspberries
- granulated sugar
- lemon juice
Cool the raspberry compote and spread it over the tart shell.
Whisk
- whole milk
- heavy cream
- egg yolk
Whisk the whole milk, heavy cream, 130 g egg yolk, 150 g granulated sugar, cornstarch, lemon zest, and vanilla in a saucepan.
Cook
Cook the custard while whisking until thick; strain it into a bowl.
Cool
- mascarpone
Cool the custard completely and fold in the mascarpone until smooth.
Spread
- Cream
- Mascarpone
Spread the mascarpone diplomatic cream over the raspberry layer and chill the tart.
Slice
- pineapple
- Alchermes liqueur
- red powdered food coloring
Slice the pineapple into 2 mm-thick rounds and combine the Alchermes liqueur with red powdered food coloring.
Soak
- pineapple
- Alchermes liqueur
- red powdered food coloring
Soak the pineapple slices in the colored liqueur for 5 minutes; drain and blot them lightly.
Arrange
- pineapple
Arrange the pineapple slices on parchment paper and dry them at 100°C / 212°F fan-forced for 60 minutes.
Place
- pineapple
Place the dried pineapple slices in a muffin tin and bake them for 15 minutes to form flowers.
Brush
- raspberry jam
- poppy seeds
Brush raspberry jam onto each flower center and sprinkle with poppy seeds.
Arrange
- pineapple
- raspberry jam
- poppy seeds
Arrange the pineapple poppy flowers on the chilled tart and serve.

Crostata con Fiori di Ananas by @cakeofgina_

≈ 3h5

8 servings

🌾

250 g

Flour 00

🧈

150 g

Butter

🍬

100 g

Icing sugar

🥚

170 g

Egg yolks

🍦

2.5 ml

Vanilla

🧂

0.3 g

Salt

🫐

200 g

Raspberries

🍬

3 tbsp + 150 g

Sugar

🍋

15 ml

Lemon juice

🥛

400 ml

Milk

🥛

100 ml

Cream

🌽

35 g

Cornstarch

🍋

2 g

Lemon zest

🧀

250 g

Mascarpone

🍍

900 g

Pineapple

🍷

120 ml

Alchermes

🧴

0.2 g

Food coloring powder

🍓

15 g

Jam

🌱

3 g

Poppy seeds

Preparation Steps

Step 1/17
Rub the all-purpose flour, unsalted butter, icing sugar, vanilla, and salt together until sandy.
🌾all-purpose flour
🧈unsalted butter
🍬icing sugar
🍦vanilla
🧂salt
🥣mixing bowl
🥐pastry cutter
Step 2/17
Add 2 egg yolks and press the dough together; chill it for 30 minutes.
🥚egg yolk
🥣mixing bowl
Step 3/17
Roll the dough into a 9-inch tart pan and prick the base.
🥖rolling pin
🍰9-inch tart pan
Step 4/17
Line the shell with parchment paper and fill it with pie weights.
📜parchment paper
🍰pie weights
🍰9-inch tart pan
Step 5/17
Bake the tart shell at 170°C / 340°F for about 25 minutes; cool it completely.
🍰9-inch tart pan
Step 6/17
Cook the raspberries, 43 g granulated sugar, and lemon juice for 10 minutes.
🫐raspberries
🍬granulated sugar
🍋lemon juice
🍲saucepan
🥄silicone spatula
Step 7/17
Cool the raspberry compote and spread it over the tart shell.
🫐raspberries
🍬granulated sugar
🍋lemon juice
🥄silicone spatula
🍰9-inch tart pan
Step 8/17
Whisk the whole milk, heavy cream, 130 g egg yolk, 150 g granulated sugar, cornstarch, lemon zest, and vanilla in a saucepan.
🥛whole milk
🥛heavy cream
🥚egg yolk
🍬granulated sugar
🌽cornstarch
🍋lemon zest
🍦vanilla
🍲saucepan
🥄whisk
Step 9/17
Cook the custard while whisking until thick; strain it into a bowl.
🍲saucepan
🥄whisk
🧺fine mesh sieve
🥣mixing bowl
Step 10/17
Cool the custard completely and fold in the mascarpone until smooth.
🧀mascarpone
🥣mixing bowl
🥄silicone spatula
Step 11/17
Spread the mascarpone diplomatic cream over the raspberry layer and chill the tart.
🥄silicone spatula
🍰9-inch tart pan
Step 12/17
Slice the pineapple into 2 mm-thick rounds and combine the Alchermes liqueur with red powdered food coloring.
🍍pineapple
🍷Alchermes liqueur
🧴red powdered food coloring
🔪chef's knife
🪵cutting board
🥣mixing bowl
Step 13/17
Soak the pineapple slices in the colored liqueur for 5 minutes; drain and blot them lightly.
🍍pineapple
🍷Alchermes liqueur
🧴red powdered food coloring
🥣mixing bowl
🧺fine mesh sieve
🧻paper towel
Step 14/17
Arrange the pineapple slices on parchment paper and dry them at 100°C / 212°F fan-forced for 60 minutes.
🍍pineapple
🍳baking tray
📜parchment paper
Step 15/17
Place the dried pineapple slices in a muffin tin and bake them for 15 minutes to form flowers.
🍍pineapple
🧁muffin tin
🍳baking tray
Step 16/17
Brush raspberry jam onto each flower center and sprinkle with poppy seeds.
🫐raspberry jam
🌱poppy seeds
🖌️pastry brush
Step 17/17
Arrange the pineapple poppy flowers on the chilled tart and serve.
🍍pineapple
🫐raspberry jam
🌱poppy seeds
🍰9-inch tart pan

Composition

Ingredients

Types

Eggs, Flavorings, Seasonings, Fruit, Thickeners, Dairy, Seeds

Ingredients

Flour 00, Butter, Icing sugar, Egg yolks, Vanilla, Salt, Raspberries, Sugar, Lemon juice, Milk, Cream, Cornstarch, Lemon zest, Mascarpone, Pineapple, Alchermes, Food coloring powder, Jam, Poppy seeds

Notes

Egg yolks (medium, for the diplomat cream), Vanilla (for the shortcrust pastry, amount not given, for the diplomat cream), Salt (a pinch), Sugar (for the compote, for the diplomat cream), Lemon juice (juice of half a lemon), Milk (for the diplomat cream), Cream (for the diplomat cream), Mascarpone (added once the cream is cold), Pineapple (sliced about 2mm thick), Alchermes (for soaking the pineapple slices), Food coloring powder (the tip of a teaspoon), Jam (used to make the poppy seeds stick at the flower centre), Poppy seeds (for the flower centre)

Allergens

eggs, corn, milk

Dietetics

Dietary regimen

to inform

Calories

690 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 76g, Fat: 38g, Fiber: 5g, Sugar: 47g, Saturated fat: 22g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 2.2mg, Potassium: 290mg, Sodium: 120mg

Vitamins

Vitamin C: 28mg, Vitamin A: 270µg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

1 hour 15 minutes

Cooking

1 hour 50 minutes

Overall

3 hours 5 minutes

Difficulty

Level

Expert (4/4)

Steps

17 steps

Equipments

Utensils

digital scale, mixing bowl, pastry cutter, rolling pin, 9-inch tart pan, parchment paper, pie weights, saucepan, whisk, fine mesh sieve, silicone spatula, chef's knife, cutting board, baking tray, paper towel, muffin tin, pastry brush

Appliances

Oven, Refrigerator, Stand mixer

Type

Type Of Dish

Dessert

Occasions

Afternoon tea, Celebration, Spring gathering, Dinner party, Mother's Day

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Buttery, Crisp, Creamy, Silky, Jammy, Tender, Chewy

Flavors

Sweet, Tart, Fruity, Vanilla, Citrusy, Milky, Herbal

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave in direct sunlight), fridge : 3 days (Store in an airtight cake container,Keep at or below 4°C / 40°F,Add pineapple flowers shortly before serving for best texture), freezer : 30 days (Freeze tart portions without pineapple flowers,Wrap airtight,Thaw overnight in the refrigerator)

250 g

Flour 00

150 g

Butter

100 g

Icing sugar

170 g

Egg yolks

2.5 ml

Vanilla

0.3 g

Salt

200 g

Raspberries

3 tbsp + 150 g

Sugar

15 ml

Lemon juice

400 ml

Milk

100 ml

Cream

35 g

Cornstarch

2 g

Lemon zest

250 g

Mascarpone

900 g

Pineapple

120 ml

Alchermes

0.2 g

Food coloring powder

15 g

Jam

3 g

Poppy seeds

250 g

Flour 00

150 g

Butter

100 g

Icing sugar

170 g

Egg yolks

2.5 ml

Vanilla

0.3 g

Salt

200 g

Raspberries

3 tbsp + 150 g

Sugar

15 ml

Lemon juice

400 ml

Milk

100 ml

Cream

35 g

Cornstarch

2 g

Lemon zest

250 g

Mascarpone

900 g

Pineapple

120 ml

Alchermes

0.2 g

Food coloring powder

15 g

Jam

3 g

Poppy seeds

Preparation Steps

Step 1/17

Step 2/17

Step 3/17